Arrowroot

Ingredients

• a dessert-spoonful of arrowroot
• boiling water in a kettle
• a little sugar

Method

1. 1

   Mix arrowroot with cold water, pour boiling water over while stirring until clear.

2. 2

   Add sugar.

3. 3

   Can be made with milk instead of water.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 88. The excerpt below is the record exactly as published.

arrowroot, in all my life. Now, my precious Betsy was constantly brothing him, and gruelling him, and arrow-rooting him, — consequently Brown, very properly, appreciated her kindness and attentions.” — My Precious Betsy : J. M. Morton. Mutton Broth. Boil a piece of mutton until it will fall from the bone ; then strain the broth, and let it get cold, so that the fat will rise, which must be taken off ; then warm the liquor, and put in a little salt. Swelled rice or barley may be added to it. Veal or chicken broth is made in the same way. — Presbyterian Cook-Book. Dayton , O. (By per) Beef Tea. Cut half a pound of lean fresh beef into slices, lay it in a dish, and pour over it a pint of boiling water ; cover the dish, and let it stand half an hour 223 224 A NOURISHING OMELET. by the fire, then just boil it up, pour it off clear, and salt it a very little. — Godey ’s Lady 's Book. (By per. Pub.) A Nourishing Omelet. Dissolve a saltspoon of beef-extract in half a cup of hot water, and stir into it half a cup of the crusts of whole-wheat bread rolled fine. Let them soak over the teakettle while you beat the yolks and whites of two eggs. Stir the soaked crumbs into the yolks, add a dash of salt and pepper, then stir the whites in lightly. Cook in a hot, buttered omelet- pan. Fold, and invert on a hot dish. Garnish with parsley. — The Peerless Cook-Book: Mrs. D. A. Lincoln. (By per) Gruel. “One large tablespoonful of fine Indian or oat meal, mixed smooth with cold water, and a salt- spoon of salt ; pour upon this a pint of boiling water, turn into a saucepan, and boil gently for nearly ary hour. Stir it frequently, and thin with boiling wate-r if becoming too thick. When done, and cool enough, serve with sugar and a little new milk or cream. Raisins boiled in gruel improve it.” Arrowroot. Mix a dessert-spoonful of arrowroot with a little cold water ; have ready boiling water in a kettle, and pour it upon the arrowroot until it becomes quite clear, keeping it stirred all the time ; add a little sugar

Cook this with the app: pantry check, scaling, and the assistant.