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Farinaceous Foods

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. Two tablespoonfuls of oatmeal
  2. Two teaspoonfuls of sugar
  3. Nutmeg
  4. three tablespoonfuls of cold water
  5. a pint of boiling water
  6. two tablespoonfuls of arrowroot
  7. Must
  8. one saltspoonful of salt
  9. Brandy
  10. Lemon
  11. Two tablespoonfuls of sherry
  12. Port wine
  13. a pint of milk
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Method

  1. Arrowroot Blancmange {Ringer).— Take two tablespoonfuls of arrowroot, three quarters of a pint of milk, lemon, and sugar to taste.
  2. Mix the arrowroot with a little milk to a smooth batter ;
  3. put the rest of the milk on the fire and let it boil, sweeten, and flavour it, stirring all the time, till it thickens sufficiently.
  4. Put into a mould till quite cold.
  5. Arrowroot Blancmange (U.
  6. S.
  7. Army Hospitals).
  8. — Two tablespoonfuls of arrowroot.
  9. Two thirds pint of hot water.
  10. Two tablespoonfuls of sherry or brandy.
  11. Two teaspoonfuls of sugar.
  12. Mix the arrowroot into a smooth paste with three tablespoonfuls of cold water.
  13. Add this to the hot water.
  14. Bring to a boil, stirring constantly till well blended and free from lumps.
  15. Let boil for ten minutes.
  16. Add the sugar and sherry or brandy.
  17. Beat up quickly and pour into a bowl or mould to cool.
  18. Arrowroot blancmange may be made with fresh hot milk or condensed milk diluted.
  19. If boiling water is used it causes the starch of the arrowroot, when first poured in, to form into lumps.
  20. Hence it is best to have the water not quite at boiling point.
  21. Arrowroot (Pavy).
  22. — Mix thoroughly two teaspoonfuls of arrowroot with three tablespoonfuls of cold water, and pour on them half a pint of boiling water, stirring well meanwhile.
  23. If the water is quite boiling, the arrowroot thickens as it is poured on, and nothing more is necessary.
  24. If only warm water is used, the arrowroot must be afterwards boiled until it thickens.
  25. Sweeten with loaf sugar and flavour with lemon peel or nutmeg, or add sherry, port wine, or brandy, if required.
  26. Boiling milk may be employed instead of water, but when this is done no wine must be added, as it would otherwise curdle.
  27. Oatmeal Gruel (plain) (from Food).
  28. — Two tablespoonfuls of oatmeal, one saltspoonful of salt, one scant teaspoonful of sugar, one cupful of boiling water, one cupful of milk.
  29. Mix the oatmeal, salt, and sugar together, and pour on the boiling water.
  30. Cook for thirty minutes ;
  31. then strain through a fine wire strainer to remove the hulls, 8 10 APPENDIX place again on the stove, add the milk, and heat just to the boiling point.
  32. Serve hot.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Blender
  • Vegetable peeler
  • Wooden spoon
  • Sieve