ARROWROOT BLANCMANGE. — Scald a quart of milk,
sweeten it, add a pinch of salt, and having moistened two tablespoonfuls
of arrowroot✪ Arrowroot Blancmange with milk, stir it into the scalded milk and boil it up ; flavour
with lemon or orange water, and pour it into moulds to cool.
ARROWROOT CUSTARD. — Mix a tablespoonful of arrowroot
with a little cold milk, and stir it into a pint of boiling milk, with an egg
and a tablespoonful of sugar✪ Arrowroot Custard previously beaten together. Let it scald, then
stir in a few drops of flavouring, and pour it into cups.
ARROWROOT GRUEL. — Take a dessert-spoonful of arrow-
roo✪ Arrowroot Gruelt, and mix it with sufficient cold water to form a thin paste, then put it
7
into boiling water or boiling milk, and add salt, sugar, and lemon-juice to
taste.
ARROWROOT PUDDING (BAKED). — Mix two teacupfuls of
arrowroot with half a pint of cold milk, and stir it into half a pint of
boiling milk. Let stand till cold, then add the yolks of two eggs beaten up
with three tablespoonfuls of sugar✪ Arrowroot Pudding (Baked), and a few drops of essence of lemon.
Beat the whites of the eggs to a stiff froth, add, and bake in a buttered
dish. Time, about one hour.
ARROWROOT, To Detect Adulteration in. — If upon rubbing
arrowroot through the hands a slippery and glaze-like feeling is detected, it
may be taken for granted that the farinaceous substance is adulterated with
starch.
ARSENIC, To Test the Presence of.— -Add a very small proportion
of carbonate of potash to the suspected liquor ; let it stand for a few
minutes, then drop in a small quantity of sulphate of copper ; if arsenic be
present a bright yellowish green precipitate will be immediately produced.
A stream of sulphurated hydrogen gas, passed through the liquor con-
taining arsenic, produces a golden yellow precipitate.
ARTICHOKES (BOILED). — Take four or five artichokes, cut
all the points of the leaves, and trim the bottoms very neatly, rub the
bottoms with the juice of a lemon to prevent them turning black, boil them
about three-quarters of an hour, then empty the middles, and serve with
melted butter✪ Artichokes (Boiled). If there are any old ones among them they will require
longer boiling.
ARTICHOKE BOTTOMS, To Cook. — Leave on the most tender
of the leaves so that the inside of the artichokes may be kept more clean.
Boil them in salt and water, and, when sufficiently done to allow it, remove
the leaves and empty the choke without breaking the bottoms ; then stew
them in weak gravy✪ Artichoke Bottoms, To Cook for half an hour or so, and serve with forcemeat in each.
ARTICHOKES (FRIED).— Well wash and drain the artichokes,
cut them into quarters, rub them with lemon, and throw them into an
earthen pan with some pepper, salt, and the juice of a lemon. Next take
four spoonfuls of flour, three entire eggs, and a teaspoonful of olive oil, and
stir the whole with a wooden spoon till the leaves are well imbued. Then
throw them, piece by piece, into some melted dripping, and fry them a fine
brown colour, using a skewer to prevent them sticking together. When
done crisp, lay them on a towel to drain, and send to table with fried crisp
green parsley✪ Artichokes (Fried). They should be trimmed so as to make the leaves open.
Page 7 · 8 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ARROWROOT BLANCMANGE. — Scald a quart of milk, sweeten it, add a pinch of salt, and having moistened two tablespoonfuls of arrowroot with milk, stir it into the scalded milk and boil it up ; flavour with lemon or orange water, and pour it into moulds to cool.
ARROWROOT CUSTARD. — Mix a tablespoonful of arrowroot with a little cold milk, and stir it into a pint of boiling milk, with an egg and a tablespoonful of sugar previously beaten together. Let it scald, then stir in a few drops of flavouring, and pour it into cups.
ARROWROOT GRUEL. — Take a dessert-spoonful of arrowroot, and mix it with sufficient cold water to form a thin paste, then put it
into boiling water or boiling milk, and add salt, sugar, and lemon-juice to taste.
ARROWROOT PUDDING (BAKED). — Mix two teacupfuls of arrowroot with half a pint of cold milk, and stir it into half a pint of boiling milk. Let stand till cold, then add the yolks of two eggs beaten up with three tablespoonfuls of sugar, and a few drops of essence of lemon. Beat the whites of the eggs to a stiff froth, add, and bake in a buttered dish. Time, about one hour.
ARROWROOT, To Detect Adulteration in. — If upon rubbing arrowroot through the hands a slippery and glaze-like feeling is detected, it may be taken for granted that the farinaceous substance is adulterated with starch.
ARSENIC, To Test the Presence of.— -Add a very small proportion of carbonate of potash to the suspected liquor ; let it stand for a few minutes, then drop in a small quantity of sulphate of copper ; if arsenic be present a bright yellowish green precipitate will be immediately produced.
A stream of sulphurated hydrogen gas, passed through the liquor containing arsenic, produces a golden yellow precipitate.
ARTICHOKES (BOILED). — Take four or five artichokes, cut all the points of the leaves, and trim the bottoms very neatly, rub the bottoms with the juice of a lemon to prevent them turning black, boil them about three-quarters of an hour, then empty the middles, and serve with melted butter. If there are any old ones among them they will require longer boiling.
ARTICHOKE BOTTOMS, To Cook. — Leave on the most tender of the leaves so that the inside of the artichokes may be kept more clean. Boil them in salt and water, and, when sufficiently done to allow it, remove the leaves and empty the choke without breaking the bottoms ; then stew them in weak gravy for half an hour or so, and serve with forcemeat in each.
ARTICHOKES (FRIED).— Well wash and drain the artichokes, cut them into quarters, rub them with lemon, and throw them into an earthen pan with some pepper, salt, and the juice of a lemon. Next take four spoonfuls of flour, three entire eggs, and a teaspoonful of olive oil, and stir the whole with a wooden spoon till the leaves are well imbued. Then throw them, piece by piece, into some melted dripping, and fry them a fine brown colour, using a skewer to prevent them sticking together. When done crisp, lay them on a towel to drain, and send to table with fried crisp green parsley. They should be trimmed so as to make the leaves open.
Records on this page
Arrowroot BlancmangeArrowroot CustardArrowroot GruelArrowroot Pudding (Baked)Arrowroot Pudding (Baked)Artichokes (Boiled)Artichoke Bottoms, To CookArtichokes (Fried)