Arrow Root Blanc Mange

Name: Arrow Root Blanc Mange
Ingredients: 2 tablespoons of arrowroot; 1/2 pint of milk; lemon to taste; sugar to taste

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

185Calories

10 gProtein

23 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein9.7 g

Carbohydrates23 g

Fiber3 g

Sugars14 g

Total Fat8.1 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium99 mg

Potassium572 mg

Calcium327 mg

Iron0.9 mg

Magnesium41 mg

Phosphorus277 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C53 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.6 mg

Folate62 mcg

Choline48 mg

Caffeine0 mg

Water316 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 61. The excerpt below is the record exactly as published.

ARROW ROOT BLANC MANGE. Take 2 ta1)lespoons of arrowroot, ^ of a pint of milk, lemon and sugar to taste

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