Arrow root blanc-mange
Take a tea-cup full of arrow root, put it into a large bowl, and dissolve it in a little cold water. When it is melted, pour off the water, and let the arrow root remain undisturbed. Boil in half a pint of unskimmed milk, (made very sweet with white sugar,) a beaten nutmeg, and eight or nine blades of mace, mixed with the juice and grated peel of a lemon. When it has boiled long enough to be highly flavoured, strain it into a pint and a half of very rich milk or cream, and add a quarter of a pound of sugar. Boil the whole for ten minutes; then strain it, boiling hot, over the arrow roof. Stir it well and frequently till cold; then put it into moulds and let it set to congeal.