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Arrow-root Blanc-mange

A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).

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A historical recipe

The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a quart of milk
  2. a spoonful of rose-water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. To three large spoonfuls of pure Jamaica arrow-root, a quart of milk, a large spoonful of fine sugar, a spoonful of rose-water, and a little salt.
  2. Reserve a gill of milk to wet the arrow-root, and boil the rest.
  3. When it boils up, stir in the arrow-root, and boil it up again a minute or two;
  4. add the sugar, salt, and rose-water, and put it into the mould.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source Public domain in the USA
Credit

From The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Digitised by Project Gutenberg, eBook #45863 (https://www.gutenberg.org/ebooks/45863). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.