Arrowroot Blanc-Mange
From Chambers's cookery for young housewives, 1894
Oswego, which makes a good blanc-mange, should be treated in a similar manner.
Presented as published in 1894. 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
847Calories
34 gProtein
114 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein34 g
Carbohydrates114 g
Fiber3.1 g
Sugars106 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium379 mg
Potassium1703 mg
Calcium1227 mg
Iron1.1 mg
Magnesium130 mg
Phosphorus1023 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C53 mg
Vitamin A313 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.5 mg
Folate87 mcg
Choline179 mg
Caffeine0 mg
Water966 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 64. The excerpt below is the record exactly as published.
ARROWROOT BLANC-MANGE. 1 quart milk. | 3 table-spoonfuls arrowroot. 2 oz. sugar. I Nutmeg or lemon
Cook this with the app: pantry check, scaling, and the assistant.