Arrowroot
From Practical West African cookery, 1910
Arrowroot can be made with water if no milk is available.
Presented as published in 1910. 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
148Calories
8 gProtein
12 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories148 kcal
Protein8.1 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium377 mg
Calcium300 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate8.4 mcg
Choline43 mg
Water217 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 81. The excerpt below is the record exactly as published.
Arrowroot Barley Water Egg Flipp (page 39) (page 58) (page 58) (page 50) (page 68) (page 78) (page 126) (page 126) (page 131) (page 128) (page 129) (page 166) (page 166) (page 166) (page 167) Omit the onions, clove, nutmeg, and use very little pepper. Serve plain with a little boiled [rice. Omit the butter. n n Flavour with vauilla only. Omit the spirits ; could be flav- oured with vanilla. L 166 ODDS AND ENDS. Arrowroot. — One dessertspoon arrowroot, one teacup milk (if Ideal, one large dessertspoon to the rest of water), two lumps sugar
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Cook this with the app: pantry check, scaling, and the assistant.