vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Arrowroot Blancmange
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
Presented as published in 1892. 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
102Calories
5 gProtein
11 gCarbs
4 gFat
Full nutrition (35 nutrients)
Calories102 kcal
Protein4.6 g
Carbohydrates11 g
Fiber0.6 g
Sugars8.4 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium49 mg
Potassium249 mg
Calcium155 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus135 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C9 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate34 mcg
Choline23 mg
Caffeine0 mg
Alcohol1.4 g
Water133 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 172. The excerpt below is the record exactly as published.
Arrowroot Blancmange. — Mix two ounces of arrowroot Avith a cupful of water, taking care to make it qiute smooth. Put a pint and a half of milk into a saucepan with the rind of a lemon and a table-spoonful of sugar, and when it boils, strain it, and pom- it over the arroA\Toot. Set it on the fire to thicken, and before pouring into the mould, which must be well oiled, add a little brandy
Cook this with the app: pantry check, scaling, and the assistant.