Arrowroot
From Common-sense papers on cookery, 1880
Arrowroot can be made thick or thin depending on preference.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 100. The excerpt below is the record exactly as published.
arrowroot. First I would strongly recommend the Tkrmuda arrowroot, and not the St. Vincent ; the latter is cheaper, but very inferior in quality. 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. 246 Common-sense Cookery. The first point to ascertain is whether the patient will 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 boiling 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 little wine or brandy is a great improvement. When made with milk, a little grated nutmeg on the top also vastly improves the compound
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Cook this with the app: pantry check, scaling, and the assistant.