Arrowroot Custard
From The household cook book, 1902
Serves 4
Very light and delicate, suitable for invalids.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 303. The excerpt below is the record exactly as published.
ARROWROOT CUSTARD — Two cups of boiling milk, 3 heaping teaspoons arrowroot wet with a little cold milk, 2 tablespoons of sugar beaten with 1 egg
Cook this with the app: pantry check, scaling, and the assistant.