Arrowroot
From À la mode cookery, 1902
Wine or brandy can be added.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 76. The excerpt below is the record exactly as published.
Arrowroot Moisten two tea-spoonfuls of arrowroot with two table-spoonfuls of cold milk ; when quite smooth, pour in half a pint of boiling milk, then put it in a saucepan and stir over the fire for three or four minutes. Add two or three tea-spoonfuls of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.