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Chocolate Blanc-mange, Vo. 3
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
381Calories
22 gProtein
37 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein22 g
Carbohydrates37 g
Fiber0.2 g
Sugars37 g
Total Fat17 g
Saturated Fat9.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol59 mg
Sodium200 mg
Potassium750 mg
Calcium605 mg
Iron0.3 mg
Magnesium64 mg
Phosphorus501 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate2.1 mcg
Choline89 mg
Caffeine1.3 mg
Water430 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 101. The excerpt below is the record exactly as published.
Chocolate Blanc-mange, Vo. 2. Put an ounce of gelatine in cold water to cover it, and let it stand for an hour ; grate four ounces of chocolate, melt it over the flre in a little cold milk, taken from the quart you will use ; then add the balance of the quart, with three-quarters of a pound of sugar and the yolks of two eggs beaten ; boil five minutes, then add the gelatine, boil up once, flavor with vanilla extract, pour into moulds and set in ice. Chocolate Blanc-man; e, Vo. 8. One quart of milk, one large coffeeoup of sugar, half a package of gelatine, one quarter of a cake of chocolate
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