Arrowroot
From Practical home cookery, 1906
Thick arrowroot requires double the quantity of thin.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 99. The excerpt below is the record exactly as published.
arrowroot, and not the St. Vincent ; the latter is cheaper, but very inferior in quahty. Bad arrowroot is absolutely unwholesome, and a good deal of the bad arrowroot — too bad, in fact, to be sold as arrowroot at all — is, I fear, used to mix with and adul- terate corn-flour. The first point to ascertain is whether the patient wiU take the arrowroot thick or thin ; some persons have strong prejudices on this point, and thick arrow- root will require double the quantity of thin. Arrow- root is also made with water and milk, but the method is the same for both. Take a spoonful or two of cold water or milk, as the case may be, and mix in the powdered arrowroot in the cup or basin, and stir it up thoroughly ; then pour the boihng water or milk slowly on to it, keeping it stirred the whole time. A little sugar may be added, and of course, when allowable, a httle wine or brandy is a great improvement. When made with milk, a httle grated nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.