Chocolate Blancmange
From Temperance cook book, 1887
Serves 8
For a plain blancmange, omit the chocolate.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 123. The excerpt below is the record exactly as published.
CHOCOLATE BLANCMANGE. Half a box of gelatine, soaked till dissolved, in as much water as will cover it, four sticks of grated chocolate, one quart of sweet milk, one cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.