Arrowroot Fritters
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons.
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.
table-spoonful of sugar, and when it boils, strain it, and pom- it over the arroA\Toot. Set it on the fire to thicken, and before pouring into the mould, which must be well oiled, add a little brandy. It is better to oil the mould than to soak it in water, as it gives the blancmange a glistening appearance. Garnish with bright red jolly or jam. Time, half an horn-. Sufficient for six persons. Probable cost, 6d., Avithout the jam and brandy. ARR (31 ) ARR Arrowroot Cream. — Mix a table-spoon- ful of arrowroot with two of cold water. Boil a pLat and a half of new milk with a bay- leaf, or the thin rind of a lemon, and a dessert-spoonful of sugar. Strain it, and pour it, boiling, upon the arrowroot ; stir it fre- quently till it is cold, then pour it into a glass dish. This may be served with tarts or stewed fruits. Time to boil, ten minutes. Probable cost, 6d. for a pint and a half of cream. 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, and boil them together, stii-riug briskly all the time until they are light and thick. Then drop them on a well-buttered tin in pieces about the size of a shilling, and bake in a good oven. They should look white and rather rough. Time to bake, a quarter of an hour-. Probable cost, Is. Arrowroot Fritters. — Put a pint of new milk and a table-spoonful of sugar into a saucepan "v\-ith three or four laurel-leaves. AVlien it boils, stLr into it a quarter of a pound of arrowroot which has been smoothly mixed with a little cold water; then add the beaten yolks of four eggs
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Cook this with the app: pantry check, scaling, and the assistant.