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ARROWROOT BLANC-MANGE

ARROWROOT BLANC-MANGE image

Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange-flower water, on boil a stick of cinnamon or vanilla bean in the milk before putting in the arrowroot; dip a mld into cold water, strain the blanc-mange through a muslin into the mold, when perfectly cold turn it out; serve currant jelly or jam with it.

OCR Text

Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange-flower water, on boil a stick of cinnamon or vanilla bean in the milk before putting in the arrowroot; dip a mld into cold water, strain the blanc-mange through a muslin into the mold, when perfectly cold turn it out; serve currant jelly or jam with it.

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