Chocolate Blanc Mange

Name: Chocolate Blanc Mange
Ingredients: one ounce Nelson’s gelatine; one pint cold water; two quarts of milk; six ounces chocolate

From Popular cook book, 1899

Serve with a sauce made of cream, wine, and sugar.

Presented as published in 1899. 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

2193Calories

96 gProtein

194 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories2193 kcal

Protein96 g

Carbohydrates194 g

Fiber12 g

Sugars175 g

Total Fat116 g

Saturated Fat68 g

Monounsaturated Fat30 g

Polyunsaturated Fat4 g

Omega-30.4 g

Cholesterol248 mg

Sodium856 mg

Potassium3880 mg

Calcium2523 mg

Iron14 mg

Magnesium491 mg

Phosphorus2330 mg

Zinc12 mg

Copper2.4 mg

Manganese2.4 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A627 mcg

Vitamin E1.9 mg

Vitamin K14 mcg

Vitamin B61.3 mg

Vitamin B1211 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.8 mg

Niacin (B3)3.3 mg

Folate8.5 mcg

Choline358 mg

Caffeine73 mg

Water2196 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 22. The excerpt below is the record exactly as published.

CHOCOLATE BLANC MANGE. Dissolve one ounce Nelson’s gelatine in one pint cold water; let it stand one hour, then boil two quarts of milk [ 82] and add to it six ounces chocolate

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