Chocolate Blanc-mange, No. 2
From Virginia Cookery-book, 1884
Serves 4
Flavor with vanilla.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 105. The excerpt below is the record exactly as published.
Chocolate Blanc-mange, No. 2. Two quarts of rich milk, four ounces of grated choco- late, three-quarters of a pound of white sugar, and two ounces of gelatine
Cook this with the app: pantry check, scaling, and the assistant.