vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Arrowroot Custard
From Tried favourites cookery book, 1909
Serves 1
A dish of fruit or rhubarb sweetened with this custard poured over is very good.
Presented as published in 1909. 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
548Calories
18 gProtein
87 gCarbs
16 gFat
Full nutrition (32 nutrients)
Calories548 kcal
Protein18 g
Carbohydrates87 g
Fiber0.7 g
Sugars80 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium201 mg
Potassium990 mg
Calcium603 mg
Iron1.3 mg
Magnesium72 mg
Phosphorus548 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C1.1 mg
Vitamin A157 mcg
Vitamin E0.2 mg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.5 mg
Folate192 mcg
Choline87 mg
Water475 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 101. The excerpt below is the record exactly as published.
Arrowroot Custard. 2 oz. Arrowroot, 2 oz. Sugar, 1 pint Milk, Nutmeg, Lemon Peel, Essence of Almond
Cook this with the app: pantry check, scaling, and the assistant.