Ohooolate Blanc-mange

Ingredients

• One package of gelatine
• four heaping tablespoonfuls of grated chocolate

Method

1. 1

   Mix with the soaked gelatine four heaping tablespoonfuls of grated chocolate, and stir into the scalding milk, and treat as above directed.

2. 2

   In straining, squeeze the bag hard to extract all the coloring matter.

3. 3

   Flavor with vanilla.

Nutrition per serving

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 26. The excerpt below is the record exactly as published.

ree heaping tablespoonfuls of grated chocolate rubbed to a paste with a little cold milk. Stir until the mixture is of a rich coffee color. Turn out, and when cold, flavor with va- nilla and put into glasses. Whip the whites of three eggs to a smooth niMngue^ beat . in three tablespoonfuls of pow- dered sugar, and heap upon the brown mix- ture. Ohooolate Blanc-mange. (Our French scholars will say that this should be termed *^ Brun-mange*') Mix with the soaked gelatine four heaping DESSERTS. 125 tablespoonfuls of grated chocolate, and stir into the scalding milk, and treat as above di- rected. In straining, squeeze the bag hard to extract all the coloring matter. Flavor with vanilla. Ooffee Blano-mange. Soak the gelatine in a cupful of strong, clear black coffee, instead of the cold water, and proceed as with plain blanc-mange, using no other flavoring than the coffee. Tea Blano-mange Is made in the same way by substituting for the water very strong, mixed tea. Eat with powdered sugar and cream. Pineapple Trifle. One package of gelatine

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