Oat-MEAL BLANC-MANGE
From Buckeye cookery, 1892
Serves 4
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
As published
This recipe was extracted from Buckeye cookery (1892), page 320. The excerpt below is the record exactly as published.
Oat-MEAL BLANC-MANGE.—A delicious blanc-mange is made by ‘stirring two heaping table-spoons of oat-meal into a little cold water, then stir with a quart of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.