ARROWROOT BLANC-MANGE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 30 min
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Mix to a smooth batter the arrowroot with 1/2 pint of the milk.
  2. Put the other pint of milk on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured.
  3. Strain the milk.
  4. Add the strained milk, boiling, to the mixed arrowroot.
  5. Sweeten it with sifted sugar.
  6. Boil, stirring all the time, till it thickens sufficiently to come from the saucepan.
  7. Grease a mould with pure salad-oil.
  8. Pour in the blanc-mange.
  9. When quite set, turn it out on a dish.
  10. Pour round it a compôte of any kind of fruit, or garnish it with jam.
  11. If using brandy, stir it in just before the blanc-mange is moulded.
Original Text
ARROWROOT BLANC-MANGE. (An inexpensive Supper Dish.) 1407. INGREDIENTS.—4 heaped tablespoonfuls of arrowroot, 1-1/2 pint of milk, 3 laurel-leaves or the rind of 1/2 lemon, sugar to taste. Mode.—Mix to a smooth batter the arrowroot with 1/2 pint of the milk; put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured. Then strain the milk, and add it, boiling, to the mixed arrowroot; sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens sufficiently to come from the saucepan. Grease a mould with pure salad-oil, pour in the blanc-mange, and when quite set, turn it out on a dish, and pour round it a compôte of any kind of fruit, or garnish it with jam. A tablespoonful of brandy, stirred in just before the blanc-mange is moulded, very much improves the flavour of this sweet dish. Time.—Altogether, 1/2 hour. Average cost, 6d. without the garnishing. Sufficient for 4 or 5 persons. Seasonable at any time.
Notes
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