Arrowroot
From The handy dictionary of cookery, 1890
Easily digested, can be taken when nothing else is acceptable.
Presented as published in 1890. 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
25Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.6 g
Carbohydrates6.1 g
Fiber0.2 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium64 mg
Calcium8 mg
Iron0.3 mg
Magnesium5.9 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 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)0.2 mg
Folate48 mcg
Choline0 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 12. The excerpt below is the record exactly as published.
Arrowroot. Put into a basin half an ounce of arrowroot, one teaspoonful of sugar, and, very slowly, half a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.