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Arrow Root Blanc Mange

A milk dessert thickened with arrowroot, sweetened with sugar, flavored with vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Arrowroot and vanilla match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 242 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Arrow Root Blanc Mange

Ingredients

Directions

  1. Mix the arrowroot with ½ cup of cold milk.

  2. Heat the remaining 2 ½ cups of milk to boiling.

  3. Add the arrowroot mixture to the boiling milk, stirring constantly.

  4. When it begins to thicken, add the sugar and cook for 10 more minutes, stirring well.

  5. Remove from heat.

  6. Beat well for 5 minutes.

  7. Add vanilla.

  8. Pour into a mold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Arrowroot + vanillatop 3% of all pairs
    Smell alikestrong
    Cooked together242 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + arrowroottop 18% of all pairs
    Smell alikemoderate
    Cooked together817 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Arrowroot
Thickens the milk into a smooth, set pudding when heated with it.
Milk
Forms the liquid base that the arrowroot thickens into a custard-like texture.
Sugar
Adds sweetness and helps give the pudding its body as it cooks.

The step that matters

Adding the arrowroot mixture to the boiling milk. Arrowroot must be fully dispersed in cold milk first and stirred constantly as it enters boiling liquid, otherwise it can clump. Starch thickens once heated, so stirring keeps the texture smooth.

Swap the arrowroot

How well each one fits the dish's main ingredients (milk, sugar, vanilla):

  1. Arrowrootthe original
  2. Sweet potatofits about as well
  3. Capsicumfits less well
  4. Potatofits less well

Fit is the average pairing score against milk, sugar, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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