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Chocolate Blanc-Mange
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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
264Calories
1 gProtein
46 gCarbs
9 gFat
Full nutrition (30 nutrients)
Calories264 kcal
Protein1.4 g
Carbohydrates46 g
Fiber2 g
Sugars42 g
Total Fat9 g
Saturated Fat5.2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.3 mg
Sodium7.1 mg
Potassium159 mg
Calcium16 mg
Iron2.3 mg
Magnesium41 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Caffeine12 mg
Water0.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 81. The excerpt below is the record exactly as published.
CHOCOLATE BLANC-MANGE. Add to No. 616 four ounces of chocolate, or cocoa powder, and four ounces more sugar
Cook this with the app: pantry check, scaling, and the assistant.