Arrowroot Charlotte

Ingredients

• Two tablespoonfuls flour
• 3 tablespoonfuls arrowroot
• 1 qt. of milk
• 2 teaspoonfuls vanilla
• 3 or 4 stale sponge cakes

Method

1. 1

   Line a mould with the cakes, cut thin, and sprinkled with sherry.

2. 2

   Mix the flour and arrowroot with enough cold milk to make it smooth.

3. 3

   Put the remainder of the milk into a saucepan, and stir in the mixture just before it boils; boil a few minutes stirring all the time, then pour it boiling into the mould.

4. 4

   Stand it aside until quite cold, turn it out of the mould, and spread it with jelly or jam.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 50. The excerpt below is the record exactly as published.

Arrowroot Charlotte. Two tablespoonfuls flour, 3 tablespoonfuls arrowroot, 1 qt. of milk, 2 teaspoonfuls vanilla; 3 or 4 stale sponge cakes

Cook this with the app: pantry check, scaling, and the assistant.