Corn-Starch Blanc Mange
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 304. The excerpt below is the record exactly as published.
CORN-STARCH BLANC MANGE. Dissolve one-half pound of corn-starch in a pint of cold milk; then put it into three pints of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.