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Chocolate Blanc Mange
From The national course in home economics, 1917
Serves 2
Serve cold.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
566Calories
18 gProtein
68 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein18 g
Carbohydrates68 g
Fiber2.2 g
Sugars62 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium5077 mg
Potassium900 mg
Calcium636 mg
Iron3.7 mg
Magnesium101 mg
Phosphorus556 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate9.7 mcg
Choline87 mg
Caffeine12 mg
Water449 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 213. The excerpt below is the record exactly as published.
CHOCOLATE BLANC MANGE. Put one quart of milk in a double boiler and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently. It will take twenty minutes. While the milk and farina are cooking shave two ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth CUSTARDS, CREAMS, DESSERTS, ETC. 299 and glossy, then stir into the cooked mixture. Add a salt-spoonful of salt and one teaspoonful of vanilla
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Cook this with the app: pantry check, scaling, and the assistant.