Recipes > Desserts > Puddings > Blancmange > Chocolate Blanc Mange

Chocolate Blanc Mange


  • 1/2 box of gelatine
  • 1/2 cupful of grated chocolate
  • 2 cupfuls of milk
  • 1 cupful of sugar
  • whites of 3 eggs
  • vanilla


Gelatine soaked in a cupful of water for an hour, grated chocolate, rubbed smooth in a little milk. Boil milk, then add the gelatine and chocolate and sugar; boil all together eight or ten minutes. Remove from the fire, and when nearly cold beat into this the whipped whites of the eggs, flavored with vanilla. Should be served cold with custard made of the yolks, or sugar and cream. Set the molds in a cold place.


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The White House Cookbook (1887).

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