vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Blanc-mange
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with sugar and cream.
Presented as published in 1887. 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
397Calories
16 gProtein
49 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein16 g
Carbohydrates49 g
Fiber0.1 g
Sugars49 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium770 mg
Potassium735 mg
Calcium608 mg
Iron0.4 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline87 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 386. The excerpt below is the record exactly as published.
Chocolate Blanc-mange. For a quart mould of blanc-mange use one quart of milk, one level table-spoonful of sea-moss farina, four table-spoonfuls of sugar, half a teaspoonful of salt, half a teaspoonful of vanilla, one ounce of scraped chocolate, and one table-spoonful of water
Cook this with the app: pantry check, scaling, and the assistant.