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Arrowroot
From The century cook book, 1894
Serves 1
Make only as needed.
Presented as published in 1894. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.7 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium12 mg
Calcium7.3 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate9 mcg
Choline0 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 107. The excerpt below is the record exactly as published.
Arrowroot. Use milk or water as preferred. Put a heaping teaspoonful of ground arrowroot into a cup, and mix with a little cold milk. Stir into a pan containing a pint of either cream or water that has been brought to a boil, adding a little salt
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