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Chocolate Blanc Mange
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
580Calories
15 gProtein
115 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein15 g
Carbohydrates115 g
Fiber0.7 g
Sugars111 g
Total Fat8.4 g
Saturated Fat4.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium131 mg
Potassium435 mg
Calcium312 mg
Iron0.7 mg
Magnesium51 mg
Phosphorus286 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate2.7 mcg
Choline46 mg
Caffeine1.7 mg
Water343 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 136. The excerpt below is the record exactly as published.
Chocolate Blanc Mange. — In one pint of water dissolve one ounce of gelatine. Boil one quart of milk, four ounces of grated chocolate, and three-fourths pound of sugar together for five minutes ; then add the gelatine, and stirring constantly boil five minutes longer. Flavor with one teaspoonful of va- nil
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