Chocolate Blanc Mange

Name: Chocolate Blanc Mange
Ingredients: 2 c. milk; 3 tb. cornstarch; yi c. sugar; T. salt; yi c. cold milk; 1 oz. chocolate; T. vanUla

From Canadian cook book, 1924

Presented as published in 1924. 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

977Calories

17 gProtein

167 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories977 kcal

Protein17 g

Carbohydrates167 g

Fiber2.2 g

Sugars139 g

Total Fat25 g

Saturated Fat14 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol61 mg

Sodium2530 mg

Potassium913 mg

Calcium620 mg

Iron2.5 mg

Magnesium102 mg

Phosphorus555 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A157 mcg

Vitamin E0.4 mg

Vitamin K2.3 mcg

Vitamin B60.3 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline87 mg

Caffeine12 mg

Water439 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 79. The excerpt below is the record exactly as published.

CHOCOLATE BLANC MANGE. Vz c. 1 T. f.g. 1 tb. 1 T. 4 drops 2 c. milk. 3 tb. cornstarch. yi c. sugar. T. salt. yi c. cold milk. 1 oz. chocolate. T. vanUla

Cook this with the app: pantry check, scaling, and the assistant.