Arrow-root
From Virginia Cookery-book, 1884
Serves 1
Thickening it with milk is recommended for children.
Presented as published in 1884. 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
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 144. The excerpt below is the record exactly as published.
arrow-root is the best. Moisten two teaspoon- f uls of powdered arrow-root with water, and rub it smooth with a spoon ; then pour in a very little boiling water, and stir it well, and afterwards a teacupf ul of boiling water ; season it with lemon- juice, or wine apd nutmeg
Cook this with the app: pantry check, scaling, and the assistant.