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Arrowroot and Ginger Mould
From Royal Victoria cook book, 1900
Serves 4
Recipe attributed to Mrs. Way.
Presented as published in 1900. 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
140Calories
5 gProtein
22 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories140 kcal
Protein4.6 g
Carbohydrates22 g
Fiber0.2 g
Sugars20 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium50 mg
Potassium253 mg
Calcium151 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus138 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0.3 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate51 mcg
Choline22 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 37. The excerpt below is the record exactly as published.
ARROWROOT AND GINGER MOULD.—Mix $ tea- cup of arrowroot with $ pint cold milk; put 1 pint milk into a saucepan with 2 ounces sugar and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.