Arrowroot
From The Bile Beans cookery book, 1931
If milk is to be avoided, use water instead.
Presented as published in 1931. 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
148Calories
8 gProtein
12 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories148 kcal
Protein8.1 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium377 mg
Calcium300 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate8.4 mcg
Choline43 mg
Water217 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 24. The excerpt below is the record exactly as published.
ARROWROOT.— Mix a teaspoonful of arrowroot to fie smooth paste with little cold milk, pour on boiling milk until cup is full, stirring all time to prevent it becoming lumpy; add pinch of salt and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.