Arrow-Root Blanc Mange for the Sick

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Put a pint of new milk to boil; make a smooth batter with an ounce of Bermuda arrow-root and cold milk; add a little salt, and when the milk is boiling stir in the batter; let the fire be gentle or it will scorch; sweeten this with fine white sugar, and let it boil a few minutes; flavor with lemon, or orange water, or if lemon is objected to, boil a vanilla bean in the milk before the arrow-root is put in. Take it off the fire, pour it in a mould and set it on ice; serve jelly or jam with the blanc mange, or eat it with cream if it agrees with the invalid.