A Cup of Arrowroot
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
9Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories9.1 kcal
Protein0.1 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium16 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.4 mcg
Caffeine0 mg
Water5.6 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 80. The excerpt below is the record exactly as published.
A CUP OF ARROWROOT. INGREDIENTS. 1 dessertspoonful of arrowroot | 1 dessertspoonful of sherry 2 teaspoonsful of sugar
Cook this with the app: pantry check, scaling, and the assistant.