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American cookbook, 1886
Page 54
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time, pour it into the shape, keeping back the sediment. Turn out when cold. Arrow Root Blancmange This much resembles the above, is made with less trouble. Take a quart of milk, put it all in a saucepan except about 1/2 a pint. Sweeten it with white sugar. Mix about 3 tablespoonsful of arrow root with the 1/2 pint of milk taking care to bray it all well down. When the milk on the fire boils
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time, pour it into the shape, keeping back the sediment. Turn out when cold. Arrow Root Blancmange This much resembles the above, is made with less trouble. Take a quart of milk, put it all in a saucepan except about 1/2 a pint. Sweeten it with white sugar. Mix about 3 tablespoonsful of arrow root with the 1/2 pint of milk taking care to bray it all well down. When the milk on the fire boils
Szathmary Culinary Manuscripts and Cookbooks
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