Quaker Oats Blanc Mange

Ingredients

• one quart of sweet milk
• one cupful of Quaker oats
• one egg
• one-half cupful of dried fruit

Method

1. 1

   Bring milk to boil, salt slightly, stir in oats, cook for thirty minutes.

2. 2

   Just before removing, stir in beaten egg and soaked dried fruit.

3. 3

   Serve with cream and sugar.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 206. The excerpt below is the record exactly as published.

one egg light, add a scant cupful of granulated sugar, then add three tablespoonfuls of boiling milk; flavor with vanilla and serve imme- diately. Mrs. Tillie Bassett. 288 PUDDINGS AND PUDDING SAUCES. Dominion Specials. SCRAPPLE. Cook two pounds each of beef and fresh pork until done; then take from the fire and remove bones, retaining the broth. Chop the meat, return it to kettle and season with pepper and salt. Let come to a boil^ stir in corn-meal and make it about as thick as mush, then turn into pans. When cold cut in thin slices and fry as mush to a golden brown. M. White. QUAKER OATS BLANC MANGE. Bring one quart of sweet milk to a boil, salt slightly and stir in one cupful of quaker oats. Cook thirty minutes, stirring well. Just before removing from the fire stir in one &gg well beaten and add one-half cupful of dried fruit

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