Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
| Arrowroot | 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
- 1-1/2 pint of milk
- 1/2 pint of the milk
- a tablespoonful of brandy
- 4 heaped tablespoonfuls of arrowroot
- 3 laurel-leaves
- 1/2 lemon
- 5 persons
Directions
(_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.