vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Mange
From The new home cook book, 1896
Serves 8
Serve cold with powdered sugar and cream.
Presented as published in 1896. 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
120Calories
9 gProtein
8 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein8.7 g
Carbohydrates8.5 g
Fiber0 g
Sugars8.8 g
Total Fat5.9 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium78 mg
Potassium275 mg
Calcium228 mg
Iron0 mg
Magnesium23 mg
Phosphorus186 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0.9 mcg
Choline34 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 99. The excerpt below is the record exactly as published.
CHOCOLATE MANGE. S. D. F. One box of Coxe's gelatine dissolved in a pint of cold water, three pints of milk ; put over to boil, with one cup of French chocolate; when the milk is just scalded,, pour in the gelatine ; sweeten to taste ; boil five minutes, then take from the fire, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.