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Arrowroot and Milk
From Handbook of practical cookery, 1886
Serves 1
Arrowroot ought only to be used in the sick-room as a medium for giving nourishment or stimulant, as in itself it contains a very small amount of nourishment.
Presented as published in 1886. 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
179Calories
9 gProtein
19 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories179 kcal
Protein9 g
Carbohydrates19 g
Fiber0.3 g
Sugars16 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium99 mg
Potassium479 mg
Calcium301 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus271 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate85 mcg
Choline43 mg
Water235 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 182. The excerpt below is the record exactly as published.
Arrowroot and Milk.— One dessert-spoonful arrowroot, one half pint milk, one tea-spoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.