Arrow Root Blanc Mange

Name: Arrow Root Blanc Mange
Ingredients: THREE large spoonfuls of pure arrowroot; a quart of milk; a large spoonful of fine sugar; a little salt; Reserve a gill of milk

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

706Calories

36 gProtein

63 gCarbs

35 gFat

Full nutrition (30 nutrients)

Calories706 kcal

Protein36 g

Carbohydrates63 g

Sugars65 g

Total Fat35 g

Saturated Fat20 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol132 mg

Sodium417 mg

Potassium1645 mg

Calcium1349 mg

Iron0 mg

Magnesium131 mg

Phosphorus1108 mg

Zinc4.6 mg

Copper0 mg

Manganese0 mg

Vitamin D11 mcg

Vitamin A351 mcg

Vitamin E0.5 mg

Vitamin B60.7 mg

Vitamin B125.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.2 mg

Folate0 mcg

Choline195 mg

Water966 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 40. The excerpt below is the record exactly as published.

ARROW ROOT BLANC MANGE. THREE large spoonfuls of pure arrowroot, a quart of milk, a large spoonful of fine sugar, a little salt. Reserve a gill of milk

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