Chocolate Blanc-Manoe

Ingredients

• one ounce of gelatine
• one cup of cold milk
• a half of boiling milk
• a quarter of a pound of grated chocolate
• half a cup of cold milk
• six tablespoons of granulated sugar
• one tablespoon of vanilla extract

Method

1. 1

   Soak gelatine in cold milk for 15 minutes, then add boiling milk.

2. 2

   Mix grated chocolate with cold milk and add to the gelatine along with sugar.

3. 3

   Heat in a saucepan, stirring until it boils.

4. 4

   Remove from heat, stir in vanilla, pour into rinsed and sugared moulds, and set in a cold place until firm.

5. 5

   Serve with liquid cream sauce.

As published

This recipe was extracted from Kirmess cook book (1907), page 159. The excerpt below is the record exactly as published.

CHOCOLATE BLANC-MANOE. Mrs. T. K. EgbeH, New York. Soak one ounce of gelatine for fifteen minutes in one cup of cold milk, then add Vii Vtips and a half of boiling milk. Mix a quarter of a pound of grated choco- late with half a^cup of cold milk, and add it to the gela- tine six tablespoons of granulated sugar. Place this DESSERTS. 373 in a saucepan over the fire and stir constantly until it boils. JElemove from the fire^ stir in one tablespoon of vanilla extract

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