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Chocolate Blanc-Mange
From The Pattern cook-book, 1890
Serves 6
An oily substance will rise to the top, which must be skimmed off during the next hour. Set the pudding in a cool place overnight.
Presented as published in 1890. 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
119Calories
7 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein7.1 g
Carbohydrates9.9 g
Fiber0 g
Sugars10 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium67 mg
Potassium247 mg
Calcium202 mg
Iron0 mg
Magnesium20 mg
Phosphorus165 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline30 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 180. The excerpt below is the record exactly as published.
CHOCOLATE BLANC-MANGE. The following quantity is sufficient for six persons, for this dessert is quite rich. One quart of milk. One table-spoonful of vanilla. One table-spoonful of sugar. Two-thirds cupful of chocolate (grated). One-half box of gelatine. One-half cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.