vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Blanc Mange
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Pleasing variations can be made by adding canned fruit when the cornstarch is sufficiently set.
Presented as published in 1914. 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
736Calories
37 gProtein
66 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein37 g
Carbohydrates66 g
Fiber6.3 g
Sugars49 g
Total Fat35 g
Saturated Fat21 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol59 mg
Sodium195 mg
Potassium1046 mg
Calcium638 mg
Iron6.6 mg
Magnesium181 mg
Phosphorus643 mg
Zinc5.7 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate11 mcg
Choline104 mg
Caffeine30 mg
Water561 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 17. The excerpt below is the record exactly as published.
CHOCOLATE BLANC MANGE. 1 pint milk Whites 3 eggs C> T. cornstarch y2 tsp. vanilla C T. sugar iy2 squares Baker's chocolate
Cook this with the app: pantry check, scaling, and the assistant.