Chocolate Blanc-Mange
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
940Calories
32 gProtein
126 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories940 kcal
Protein32 g
Carbohydrates126 g
Fiber0.3 g
Sugars99 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium1542 mg
Potassium1485 mg
Calcium1202 mg
Iron0.2 mg
Magnesium119 mg
Phosphorus989 mg
Zinc4.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water869 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 81. The excerpt below is the record exactly as published.
Chocolate Blanc-Mange. Supper,— Baked Beans. Boston Brown Bread. Strawberries. Cake. Cocoa. Chocolate Blanc-Mange.~i quart milk heated In a double boiler. When it boils add 4 heapinj; tablespoonfuls corn starch mixed in a little of the milk, (kept from the quart.) 4 tablespoonfuls sugar, yi teaspoonfulsalt, i square of Baker's chocolate scraped and melted. Boil 15 minutes, stirring. Take from fire and add i table- spoonful vanill
Cook this with the app: pantry check, scaling, and the assistant.