Arrow-Root Blanc Mange for the Sick
From La cuisine creole, 1885
Presented as published in 1885. 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
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 92. The excerpt below is the record exactly as published.
ARROW-ROOT BLANC MANGE FOR THE SICK. Put a pint of new mîlk to boîl ; make a smooth batter wîth an ounce of Bermuda arrow-root and cold mîlk; add a lîttle sait, and when the mîlk îs boilîng stir în the batter ; let the fire be gentle or ît wîU scorch ; sweeten thîs wîth fine whîte sugar, and let ît boîl a few minutes ; flavor wîth lemon, or orange water, or if lemon îs ob- 230 LA 0VI8INE OBEOLE. jected to, boil a vanilla bean in the milk before the arrow-root is put in. Take it ofE the flre, pour it in a mould and set it on ice; serve jelly or jam with tlie blanc mange, or eat it with cream if it agrées with thhe invalid. AREOW-BOOT BLANC MANGE. Mix in a little cold water, two table«po(»nfuls ^>f arrow-root; sweeten a pint of milk with whito sugar and put the arrow-root in the milk. Let it boil a f ew minutes, stirring it eonstantly; take it oflf, and îf de- sired, you ean let it cool and mould it in a bowl or jelly form ; or it is niée to be eaten warm. Coloroiî ioUy over it is an improvement when moulded. ABBOW-EOOT GEUEL. Mix a tablespoonful of arrow-root, O" for an infant, half as much; when mixed with cold water, stîr in it half a pint of boiling water. Season with sait, sugar or nutmeg. MILK POEEIDGE. Make a quart of milk boiling hot ; make a tablespoon- ful of flour into a batter with cold milk, add a little sait
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