Arrowroot Cream
From Cassell's dictionary of cookery, 1892
Serves 4
May be served with tarts or stewed fruits.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 172. The excerpt below is the record exactly as published.
Arrowroot Cream. — Mix a table-spoon- ful of arrowroot with two of cold water. Boil a pLat and a half of new milk with a bay- leaf, or the thin rind of a lemon, and a dessert-spoonful of sugar. Strain it, and pour it, boiling, upon the arrowroot ; stir it fre- quently till it is cold, then pour it into a glass dish. This may be served with tarts or stewed fruits. Time to boil, ten minutes. Probable cost, 6d. for a pint and a half of cream. Arrowroot Drops.— Put into a well- oiled saucei^an a large cupful of arrowroot which has been previously rolled to crush the lumps, a piece of butter the size of an egg, a table-spoonful of pounded sugar, a tea-spoonful of finely-chopped lemon-peel, and a well-beaten egg, and boil them together, stii-riug briskly all the time until they are light and thick. Then drop them on a well-buttered tin in pieces about the size of a shilling, and bake in a good oven. They should look white and rather rough. Time to bake, a quarter of an hour-. Probable cost, Is. Arrowroot Fritters. — Put a pint of new milk and a table-spoonful of sugar into a saucepan "v\-ith three or four laurel-leaves. AVlien it boils, stLr into it a quarter of a pound of arrowroot which has been smoothly mixed with a little cold water; then add the beaten yolks of four eggs. Stir it constantly until it is thick and smooth ; then pom- it into a well- oUed pie-dish, and bake in a good oven. Allow the mixture to cool ; then stamp it out in rounds ; dip them in egg and bread-crumbs ; fry them in hot lard, and heap them in a dish. Serve with jam sauce. Time, twenty minutes to boil ; ten minutes to bake ; five minutes to fry. Sufficient for foiu" or five persons. Probable cost, Is., without the jam. Arrowroot Jelly.— Soak the t^n rind of a lemon and a table-spoonful of sifted sugar in a cupful of cold water. Let it remain four houi-s ; then strain the liquid, and mix it with three table-spoonfuls of arrowroo
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