Arrowroot Drops
From Cassell's dictionary of cookery, 1892
Serves 4
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 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
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