Arrowroot Custard

Name: Arrowroot Custard
Ingredients: 2 cups of scalded milk; 2 to 3 tablespoons arrow-root wet with a little cold milk; 2 tablespoons of sugar; 1 egg

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

470Calories

23 gProtein

50 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories470 kcal

Protein23 g

Carbohydrates50 g

Fiber0.2 g

Sugars49 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol244 mg

Sodium260 mg

Potassium869 mg

Calcium629 mg

Iron1.2 mg

Magnesium68 mg

Phosphorus606 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.7 mcg

Vitamin C0.3 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.8 mg

Folate74 mcg

Choline234 mg

Caffeine0 mg

Water480 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 59. The excerpt below is the record exactly as published.

Arrowroot Custard—2 cups of scalded milk, 2 to 3 tablespoons arrow- root wet with a little cold milk, 2 tablespoons of sugar, 1 egg

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