Chocolate Blanc-mange
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Serve with liquid cream sauce.
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
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 170. The excerpt below is the record exactly as published.
Ohooolate Blano-mange Soak one ounce of gelatine f or fifteen minutes in one cup of cold milk, then add two cups and a half of boiling milk. Mix a quarter of a pound of grated chocolate with half a cup of cold milk and add it to the gelatine with six tablespoons of granulated sugar. Place this in a saucepan over the fire and stir constantly until it boils. Remove from the fire, stir in one tablespoon of yanilla extract
Cook this with the app: pantry check, scaling, and the assistant.