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Chocolate Blanc Mange
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
245Calories
3 gProtein
46 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein2.8 g
Carbohydrates46 g
Fiber1 g
Sugars45 g
Total Fat6 g
Saturated Fat3.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5.4 mg
Sodium9.3 mg
Potassium84 mg
Calcium12 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.9 mg
Caffeine6.1 mg
Water2.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 100. The excerpt below is the record exactly as published.
Chocolate .Blanc Mange — One qt. of rich fresh milk or cream, 3 oz. chocolate, }^ lb. white sugar, 1 2-oz. box of gelatine
Cook this with the app: pantry check, scaling, and the assistant.