Arrowroot

Ingredients

• one dessertspoonful of Arrowroot
• a little cold water
• a glass of sherry
• a dessertspoonful of brandy
• half a pint of boiling milk
• a thin strip of lemon-peel

Method

1. 1

   Mix Arrowroot with cold water to a smooth paste.

2. 2

   Add boiling water while stirring until clear.

3. 3

   Add sherry or brandy and serve with dry toast.

4. 4

   Alternatively, mix with boiling milk and flavor with lemon-peel.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 304. The excerpt below is the record exactly as published.

Arrowroot. — Arrowroot is no longer considered to be nutritious in itself ; it simply forms a pleasant medium for milk or brandy. Put one dessertspoonful of Arrowroot into the basin it will be served in, and mix it to a smooth paste with a little cold water. Then add boiling water, stirring all the time, till the Arrowroot is quite clear. Add a glass of sherry, or a dessert- spoonful of brandy, and serve at once, with strips of dry toast. (Aged patients generally enjoy this way of serving Arrowroot.) Another way is to mix half a pint of boiling milk with the Arrow- root instead of the boiling water. Allow a dessertspoonful of Arrowroot as before, and flavour with a thin strip of lemon-peel

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