vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Arrowroot Blancmange
From A year's cookery, 1880
Serves 1
Almonds can be omitted; lemon juice can be added after cooling.
Presented as published in 1880. 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
1028Calories
40 gProtein
48 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories1028 kcal
Protein40 g
Carbohydrates48 g
Fiber19 g
Sugars22 g
Total Fat82 g
Saturated Fat10 g
Monounsaturated Fat49 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol29 mg
Sodium96 mg
Potassium1481 mg
Calcium700 mg
Iron5.6 mg
Magnesium432 mg
Phosphorus967 mg
Zinc5.7 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E38 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2 mg
Niacin (B3)5.7 mg
Folate84 mcg
Choline121 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 354. The excerpt below is the record exactly as published.
Arroivroot Blancmange. — Blanch and bruise a quarter of an ounce of sweet almonds and five bitter ones, and boil them in half a pint of milk. Mix two heaped teaspoonfuls of Bermuda arrow- root very smoothly with a little cold milk, and strain the boiling milk over the paste, stirring to mix well. Add a teaspoonful of sugar
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