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Arrowroot Cream
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
592Calories
17 gProtein
89 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein17 g
Carbohydrates89 g
Fiber4.1 g
Sugars80 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium192 mg
Potassium851 mg
Calcium649 mg
Iron0.9 mg
Magnesium86 mg
Phosphorus534 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D4.7 mcg
Vitamin C0.7 mg
Vitamin A157 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate58 mcg
Choline88 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 89. The excerpt below is the record exactly as published.
Arrowroot Cream. — Take an ounce of arrowroot and mix it until smooth with a little milk. Boil a quart of milk into which has been placed a small piece of cinnamon and a little nutmeg, and the rrrated rind of half a lemon with quarter of a lb. ot loal sugar
Cook this with the app: pantry check, scaling, and the assistant.