Arrowroot, Cornflour &c. Liaison
From The new century cookery book, 1901
Serves 4
Frequently used for thickening sauces.
Presented as published in 1901. 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
- Arrowroot, cornflour, potato-flour, fecule, or other similar farinaceous preparations
- a little milk, cold stock, or water
Method
Dilute one or the other with a little milk, cold stock, or water, pour it through a strainer into boiling liquid, stir continually until it boils, then simmer gently for ten or fifteen minutes longer.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 57. The excerpt below is the record exactly as published.
ARROWROOT, CORNFLOUR &c., LIAISON Arrowroot, cornflour, potato-flour, fecule, or other similar farinaceous preparations are frequently used for thickening sauces. Dilute one or the other of these with a little milk, cold stock, or water
Cook this with the app: pantry check, scaling, and the assistant.