Chocolate Blancmange
From Tempting dishes for small incomes, 1891
Will be firm in six or seven hours.
Presented as published in 1891. 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
52Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein0.4 g
Carbohydrates12 g
Fiber0.5 g
Sugars9.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium42 mg
Calcium9.7 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine1.1 mg
Water242 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.
Chocolate Blancmange. Take a tin of condensed milk, and add some fresh milk to it ; stir it over the fire, and stir into it about six sheets of white leaf gelatine which has been soaked in a cup of cold water ; add three tcaspoonfuls of grated chocolate
Cook this with the app: pantry check, scaling, and the assistant.