Chocolate Blanc Mange

Name: Chocolate Blanc Mange
Ingredients: One half box of gelatine; one quart rich sweet milk; one-half cup cold water; one cup sugar; four ounces grated chocolate; a pinch of salt

From Some simple Sunday suppers, 1895

Presented as published in 1895. 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

1091Calories

2 gProtein

274 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1091 kcal

Protein2.4 g

Carbohydrates274 g

Fiber2.9 g

Sugars257 g

Total Fat1.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium88 mg

Potassium258 mg

Calcium21 mg

Iron2.5 mg

Magnesium75 mg

Phosphorus146 mg

Zinc0.9 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate2.3 mcg

Choline1.5 mg

Caffeine6.8 mg

Water153 g

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 11. The excerpt below is the record exactly as published.

Chocolate Blanc Mange. — One half box of gelatine; one quart rich sweet milk; one-half cup cold water; one cup sugar; four ounces grated chocolate. Soak the gelatine in cold water, boil the milk with the sugar and chocolate and a pinch of salt

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