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Time: Altogether, 1/2 hour.

Sufficient for 4 or 5 persons.

Seasonable at any time.

Ingredients
  1. 4 heaped tablespoonfuls of arrowroot
  2. 1-1/2 pint of milk
  3. 3 laurel-leaves or the rind of 1/2 lemon
  4. sugar to taste
Directions
  • 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
  • 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
  • When quite set, turn it out on a dish, and pour round it a compote 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.
    Source: The Book of Household Management by Isabella Beeton (1859)

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