Plumbe's Arrowroot Blanc-Mange

Ingredients

• one quart of milk
• four ounces of arrowroot

Method

1. 1

   Mix arrowroot with milk, flavour to taste, and boil for four minutes, stirring constantly.

2. 2

   Allow to cool in a mould and serve with milk and jelly or milk and sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1258. The excerpt below is the record exactly as published.

lumbe's Arrow;root Blanc-Mange. — Take one quart of milk, and mix with it four ounces, or four table-spoonfuls, of arrowroot, flavour to taste, and boil the whole for four minutes, stirring all the time. Allow the blanc- mange to cool in a mould, and send milk and jell}", or milk and sugar, to table with it. Probable cost, Plumbe's arrowroot, Is. 6d. per pound. Plumbe's Arrowroot Breakfast- Cakes. — Mix together two cupfuls of arrow- root and half a cupful of flour, add a table- spoonful of salt butter, one egg, and as much milk or water as will bring the whole to the consistency of paste. RoU out the paste, cut it with a breakfast-cup, and put the cakes in a baking-iron. They vdll be baked enough in a few minutes. Split and butter them, and send them to table hot. Probable cost, Plumbe's arrowroot, Is. 6d. per poimd. Plumbe's Arrowroot Cream.— Take one ounce of arrowroot, one quart of milk, and three ounces of lump sugar. Mix the arrowroot with a little cold milk and the yolk of an egg, stirring it well and breaking the lumps. Boil the milk with the peel of a lemon and a little cinnamon, sweetening it with the sugar ; pour it boiling hot over tlie arrowroot, stir well till cold, pour into glasses, and serve. Plumbe's Arrowroot Custard. — Take one quart of milk, mix with it two ounces of arrowroot,

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