Chocolate Mance
From 365 desserts, 1900
Presented as published in 1900. 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 365 desserts (1900) by Harriet Schuyler Nelson, page 19. The excerpt below is the record exactly as published.
Chocolate Mance. One box of Cox's gelatine dissolved in a pint of cold water, 3 pints of milk ; put over to boil with one cup of French chocolate
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