Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Arrowroot | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoons of starch
- one quart of milk
- one gill to wet up your arrowroot
- half tablespoons of arrowroot
- one tablespoon crushed sugar
- one tablespoon rose- water
- salt
Directions
Mrs. T. V. Wadskier.
Stew nice fresh fruit (whatever you may please, cher- ries and raspberries being the best), strain off the juice, and sweeten to taste ; place it over the fire in a double kettle until it boils ; while boiling, stir in com starch wet with a little cold water, allowing two tablespoons of starch for each pint of juice ; continue stirring until sufficiently cooked, then pour into moulds wet in cold water; set them away to cool. This, eaten with cream and sugar, makes a delightful dessert.
BLANC MANGE — ARROWROOT.
Mrs. P. B. Ayer.
Boil one quart of milk, reserving one gill to wet up your arrowroot with ; when it boils up, stir in two and a half tablespoons of arrowroot, and after a few minutes add one tablespoon crushed sugar, one tablespoon rose- water, and a little salt ; pour into moulds.
VALUABLE RECIPES. 247