Arrow-Root Pudding

Ingredients

• Take 2 tea-cupfuls of arrow-root
• half a pint of cold milk
• another half-pint of milk
• the yolks of 3 eggs
• 3 oz. of sugar

Method

1. 1

   Take 2 tea-cupfuls of arrow-root, and mix it with half a pint of cold milk.

2. 2

   Boil another half-pint of milk, flavouring it with cinnamon, nutmeg, or lemon-peel.

3. 3

   Stir the arrow-root and milk into the boiling milk.

4. 4

   When cold, add the yolks of 3 eggs beaten into 3 oz. of sugar.

5. 5

   Then add the whites beat to a stiff froth, and bake in a buttered dish an hour.

6. 6

   Ornament the tops with sweetmeats, or citron sliced.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 26. The excerpt below is the record exactly as published.

ARROW-ROOT PUDDING. — Take 2 tea-cupfuls of arrow-root, and mix it with half a pint of cold milk. Boil another half-pint of milk, flavour- ing it with cinnamon, nutmeg, or lemon-peel. Stir the arrow-root and milk into the boiling milk. When cold, add the yolks of 3 eggs beaten into 3 02. of sugar

Cook this with the app: pantry check, scaling, and the assistant.