^Aromatic Wine.— Mix eighteen grains
of the bisul[)]i:ite of quinine and fifteen grains
of citric acid in a buttle of orange v.'ine. Shake
it Avcll, then put it aside to settle.
Arroba Pudding. — Put a pint and a half
of milk into a saucepan, -with two table-spoon-
fuls of ground rice, a pinch of salt, and a little-
cinnamon ; stir it over the fire till it boils, let
it cool, and then add foiu' eggs well beaten.
Poui' the mixture into a Avell-oiled moidd, and
steam it, being careful to cover the top of the
mould. Boil it for two hoiu-s ; then take it out,
and put it into the oven for a quarter of an
hour to make it firm, but do not let it colom-.
T\u-n it out, and servo with it a sauco made of
a cupfid of milk, the yolk of an egg, and a
little sugar, stirred over the fire till it thickens,
and then two or three spoonfuls of sherry or
brandy added. Probable cost, without the
sauce, 9d. Sufficient for six persons.
Arrowroot Biscuits. — Beat a quarter of
a poimd of butter to a cream: add gradually
thi'ee well-beaten eggs, a quarter of a pound of
flour, a quarter of a pound of sifted sugar, and
three ounces of arrowroot, pounded to crush the
limips. jMix all smoothly together. Have
ready a well-oiled tin, and drop from a spoon
in pieces about the size of a florin. Bake in a
slow oven. Time to bake, a quarter of an hour-.
Sufficient for two dozen biscmts. Probable
cost, lOd.
Arrowroot Blancmange. — Mix two
ounces of arrowroot Avith a cupful of water,
taking care to make it qiute smooth. Put a
pint and a half of milk into a saucepan with
the rind of a lemon and a table-spoonful of
sugar, and when it boils, strain it, and pom- it
over the arroA\Toot. Set it on the fire to
thicken, and before pouring into the mould,
which must be well oiled, add a little brandy.
It is better to oil the mould than to soak it in
water, as it gives the blancmange a glistening
appearance. Garnish with bright red jolly or
jam. Time, half an horn-. Sufficient for six
persons. Probable cost, 6d., Avithout the jam
and brandy.
ARR
(31 )
ARR
Arrowroot Cream. — Mix a table-spoon-
ful of arrowroot with two of cold water. Boil
a pLat and a half of new milk with a bay-
leaf, or the thin rind of a lemon, and
a dessert-spoonful of sugar. Strain it, and
pour it, boiling, upon the arrowroot ; stir it fre-
quently till it is cold, then pour it into a glass
dish. This may be served with tarts or stewed
fruits. Time to boil, ten minutes. Probable
cost, 6d. for a pint and a half of cream.
Arrowroot Drops.— Put into a well-
oiled saucei^an a large cupful of arrowroot
which has been previously rolled to crush the
lumps, a piece of butter the size of an egg, a
table-spoonful of pounded sugar, a tea-spoonful
of finely-chopped lemon-peel, and a well-beaten
egg, and boil them together, stii-riug briskly
all the time until they are light and thick.
Then drop them on a well-buttered tin in pieces
about the size of a shilling, and bake in a
good oven. They should look white and rather
rough. Time to bake, a quarter of an hour-.
Probable cost, Is. ✪ Arroba Pudding
Page 172 · 6 recipe records on this page
Presented as published in 1892. 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
^Aromatic Wine.— Mix eighteen grains of the bisulphite of quinine and fifteen grains of citric acid in a buttle of orange v.'ine. Shake it well, then put it aside to settle.
Arroba Pudding. — Put a pint and a half of milk into a saucepan, -with two table-spoonfuls of ground rice, a pinch of salt, and a little cinnamon ; stir it over the fire till it boils, let it cool, and then add foiu' eggs well beaten. Pour the mixture into a well-oiled mould, and steam itt, being careful to cover the top of the mould. Boil it for two hours ; then take it out, and put it into the oven for a quarter of an hour to make it firm, but do not let it colour. Turn it out, and serve with it a sauco made of a cupfid of milk, the yolk of an egg, and a little sugar, stirred over the fire till it thickens, and then two or three spoonfuls of sherry or brandy added. Probable cost, without the sauce, 9d. Sufficient for six persons.
Arrowroot Biscuits. — Beat a quarter of a pound of butter to a cream: add gradually thi'ee well-beaten eggs, a quarter of a pound of flour, a quarter of a pound of sifted sugar, and three ounces of arrowroot, pounded to crush the lumps. jMix all smoothly together. Have ready a well-oiled tin, and drop from a spoon in pieces about the size of a florin. Bake in a slow oven. Time to bake, a quarter of an hour. Sufficient for two dozen biscuits. Probable cost, lOd.
Arrowroot Blancmange. — Mix two ounces of arrowroot with a cupful of water, taking care to make it quite smooth. Put a pint and a half of milk into a saucepan with the rind of a lemon and a table-spoonful of sugar, and when it boils, strain it, and pour it over the arrowroot. Set it on the fire to thicken, and before pouring into the mould, which must be well oiled, add a little brandy. It is better to oil the mould than to soak it in water, as it gives the blancmange a glistening appearance. Garnish with bright red jolly or jam. Time, half an horn-. Sufficient for six persons. Probable cost, 6d., without the jam and brandy.
ARR
(31 )
ARR
Arrowroot Cream. — Mix a table-spoonful of arrowroot with two of cold water. Boil a pint and a half of new milk with a bayleaf, or the thin rind of a lemon, and a dessert-spoonful of sugar. Strain it, and pour it, boiling, upon the arrowroot ; stir it frequently till it is cold, then pour it into a glass dish. This may be served with tarts or stewed fruits. Time to boil, ten minutes. Probable cost, 6d. for a pint and a half of cream.
Arrowroot Drops.— Put into a well-oiled saucepan a large cupful of arrowroot which has been previously rolled to crush the lumps, a piece of butter the size of an egg, a table-spoonful of pounded sugar, a tea-spoonful of finely-chopped lemon-peel, and a well-beaten egg, and boil them together, stii-riug briskly all the time until they are light and thick. Then drop them on a well-buttered tin in pieces about the size of a shilling, and bake in a good oven. They should look white and rather rough. Time to bake, a quarter of an hour-. Probable cost, Is.
Records on this page
Arroba PuddingArrowroot BiscuitsArrowroot BlancmangeArrowroot FrittersArrowroot CreamArrowroot Drops