Cold Desserts
Chocolate Blanc Mange No. I 2 tablespoons gelatine 1 cup cold water 4 ounces Lowney's Premium
The chocolate house's complete cookbook, c.1907 — from the value of food to the body through chafing-dish delicacies.
Chocolate Blanc Mange No. I 2 tablespoons gelatine 1 cup cold water 4 ounces Lowney's Premium