Chocolate Blanc-mange
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1009Calories
52 gProtein
95 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1009 kcal
Protein52 g
Carbohydrates95 g
Fiber2 g
Sugars85 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium637 mg
Potassium1837 mg
Calcium1293 mg
Iron4.2 mg
Magnesium183 mg
Phosphorus1378 mg
Zinc6.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D12 mcg
Vitamin C0.2 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.8 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.4 mg
Folate72 mcg
Choline615 mg
Caffeine4.5 mg
Water996 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 55. The excerpt below is the record exactly as published.
Chocolate Blanc-mange. — Quart mUk, box gelatine soaked in 1 cup water, 4 table- spoons grated chocolate rubbed smooth in a little milk, 3 eggs, extract < vanilla to taste. Heat milk until boiling, then add other ingre- dients ; bon 5 minutes. Pour into mold. Serve cold with sugar and cream, or custard. Iced Fruits for Desserts. — Any desirable fruit may be easily iced by dipping first in the beaten white of an egg, then in sugar finely pulverized, and again in egg, and so on until YOU have the icing of the desired thickness. For this purpose oranges or lemons should be carefully pared, and all the white inner skin removed that is possible, to prevent bitterness ; then cut either in thin horizontal slices if THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 30 THE ROYAL BAKER AND PASTRY COOK lemons, or in quarters if oranges. For cherries, strawberries, currants, etc., choose the largest and finest, leaving stems out. Peaches should be pared and cut in halves, and sweet, juicy pears may be treated in the same way, or look nice when pared, leaving on the stems, and iced. Pineapples should be cut in thin slices, and these again divided into quarters. Floating Island. — 1 quart milk
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