Blanc Mange

Ingredients

• 1 cupful of milk
• 2 tablespoonfuls of arrowroot
• 2 teaspoonfuls of sugar
• 1/4 teaspoonful of vanilla
• 1/2 teaspoonful of salt

Method

1. 1

   Heat milk, add arrowroot and sugar mixed with a little water to form a paste.

2. 2

   Stir until thickened, remove from heat, add vanilla and salt, and pour into a mold.

3. 3

   Let stand in a cold place until firm.

4. 4

   Serve cold with whipped cream and garnished with fresh berries or candied cherries.

Nutrition per serving

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 141. The excerpt below is the record exactly as published.

14 teaspoonful of salt which have been sifted together. Take from the fire and add 1 beaten ^gg yolk and stir until the mixture thickens. Add % teaspoonful of vanilla and pour into a dish. Set in a cold place. Beat the white of 1 o^gg until very stiff and dry and add 2 tea- spoonfuls of powdered sugar. Drop this by spoonfuls on but- tered paper and place in the oven two or three minutes and then place on top of the pudding in the dish. Fruit Pudding Use canned strawberries, raspberries or peaches. Strain 1 cupful through a coarse strainer, add i^ cupful of sugar and y^ teaspoonful of flavoring. Then fold in the stiffly beaten white of 1 ^gg. Set in a cool place and serve very cold. Blanc Mange Place 1 cupful of milk in a double boiler, heat, add 2 table- spoonfuls of arrowroot and 2 teaspoonfuls of sugar mixed to- gether in a little water to form a paste. Stir until the mixture thickens, remove from the fire, add i/4 teaspoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.