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Arrowroot Blanc Mange
From The household cook book, 1902
Serves 2
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
32Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories32 kcal
Protein2 g
Carbohydrates5.6 g
Fiber0.5 g
Sugars0.6 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.5 mg
Sodium15 mg
Potassium189 mg
Calcium18 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A4.4 mcg
Vitamin E0 mg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate127 mcg
Choline2.2 mg
Water41 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 438. The excerpt below is the record exactly as published.
ARROWROOT BLANC MANGE.— Mix arrowroot in the usual way, but use 3 times more than you would for gruel; add milk
Cook this with the app: pantry check, scaling, and the assistant.