Arrowroot Blanc-Mange
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
603Calories
33 gProtein
49 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein33 g
Carbohydrates49 g
Fiber0.4 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium2711 mg
Potassium1591 mg
Calcium1202 mg
Iron0.6 mg
Magnesium123 mg
Phosphorus1012 mg
Zinc4.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0.5 mg
Vitamin A312 mcg
Vitamin E0.5 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
Folate96 mcg
Choline174 mg
Caffeine0 mg
Water882 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 101. The excerpt below is the record exactly as published.
ARROWROOT BLANC-MANGE. Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange-flower water
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