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Arrowroot Blanc Mange
From San Rafael cook book, 1906, 1906
Serves 1
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
8 gProtein
21 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories185 kcal
Protein8.4 g
Carbohydrates21 g
Fiber0.1 g
Sugars20 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium411 mg
Calcium300 mg
Iron0.2 mg
Magnesium32 mg
Phosphorus256 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate34 mcg
Choline43 mg
Water223 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 59. The excerpt below is the record exactly as published.
ARROWROOT BLANC MANGE— Mrs. D. Whittemore. 1 cup milk, 4 teaspoons arrowroot, 2 teaspoons sugar
Cook this with the app: pantry check, scaling, and the assistant.