Arrowroot Drink
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 184. The excerpt below is the record exactly as published.
ARROWROOT DRINK. 287 Place the rice in a strainer, place the strainer under the water, and allow the water to run through it for five minutes. Place now the rice in a sauce-pan, and add the sugar and cinnamon-stick. Place the pan over a quick fire, and boil all for twenty minutes. Strain now into a large jug the water, and as it cools shake the jug frequently, to prevent the water forming to a very thin jelly. Lemonade. — Two lemons, three ounces of lump sugar, one pint of boiling water. Rub the lemons in a clean towel, then with a sharp knife remove the thin yellow rind, taking great care to take none of the white part. Place the rind in a jug. Then remove very carefully from the lemons the thick white skin, which is very bitter, and must not be used. Cut now the centre part of the lemon into very thin slices, remove all pips, and place the slices in the jug. Add the sugar, pour over the boiling water, cover the jug, and let it stand over night When required, strain into a glass in which has been put a piece of ice as large as a walnut. Appleade. — Two pounds green apples, the rind of one lemon, one ounce of sugar, one quart boiling water. Rub well in a towel the apples, cut them in round thin slices. Place the slices in a basin, add the lemon rind and sugar, and pour over the boiling water. Cover the basin with a plate, and let it stand over night. Strain in the morning, when it is ready- for use. Arrowroot Drink.— One tea-spoonful arrowroot, two breakfast-cupfuls of boiling water, one tea-spoonful lemon- juice, one tea-spoonful sugar
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