Blanc Mange - Arrowroot

Ingredients

• one quart of milk
• one gill to wet up your arrowroot
• two and a half tablespoons of arrowroot
• one tablespoon crushed sugar
• one tablespoon rose-water
• a little salt

Method

1. 1

   Boil milk, stir in arrowroot, then add sugar, rose-water, and salt.

2. 2

   Pour into moulds.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 99. The excerpt below is the record exactly as published.

one quart of milk, with a little sugar and vanilla ; when soft, let it cool, and then mix it with one pint of whipped cream ; oil a mould and fill with a layer of rice and preserves, or marmalade, alternately ; let it stand until stiff, and then turn it out. FEUIT BLANC MANGE. Mrs. T. V. Wadskier. Stew nice fresh fruit (whatever you may please, cher- ries and raspberries being the best), strain off the juice, and sweeten to taste ; place it over the fire in a double kettle until it boils ; while boiling, stir in corn starch wet with a little cold water, allowing two tablespoons of starch for each pint of juice ; continue stirring until sufficiently cooked, then pour into moulds wet in cold water ; set them away to cool. This, eaten with cream and sugar, makes a delightful dessert. BLANC MANGE — AERO WEOOT. Mrs. P. B. Ayer. Boil one quart of milk, reserving one gill to wet up your arrowroot with ; when it boils up, stir in two and a half tablespoons of arrowroot, and after a few minutes add one tablespoon crushed sugar, one tablespoon rose- wat^r, and a little salt

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