vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Arrowroot
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
8Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.1 kcal
Protein0.5 g
Carbohydrates1.7 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium58 mg
Calcium4.3 mg
Iron0.3 mg
Magnesium4.3 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate42 mcg
Choline0 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 98. The excerpt below is the record exactly as published.
Arrowroot. — Mix a dessert-spoon (or less) of arrowroot with a little cold water to a smooth paste, pour upon it half a pint of boiling milk or water
Cook this with the app: pantry check, scaling, and the assistant.