Arrowroot (Boiled)
From Domestic cookery, 1886
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
19Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.2 g
Carbohydrates4.8 g
Fiber0.1 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.4 mg
Potassium25 mg
Calcium7.4 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline0 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 61. The excerpt below is the record exactly as published.
ARROWROOT (BoUed). ^ pint water A little grated lemon rind 2 dessertspoonfuls arrowroot 1 glass of sherry, or 1 table- spoonful brandy 1 dessertspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.