Arrowroot Gruel

Ingredients

• two level teaspoonfuls of arrowroot
• one cup of boiling water
• one tablespoonful of sugar
• one tablespoonful of lemon juice
• one egg

Method

1. 1

   Dissolve arrowroot in cold water, add boiling water, cook briefly, then add sugar and lemon juice.

2. 2

   Optionally, beat egg whites and yolks separately, mix, and pour over hot arrowroot.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 49. The excerpt below is the record exactly as published.

one egg. Let this boil slowly three or four minutes. Skim and strain through a fine cloth. A little lemon juice may be added to vary the flavor. This may be poured into small cups and kept in a cool place ; or if the patient can take it some of the breast meat may be cut into small pieces and moulded with it. If the broth is served hot, it should not be cleared with egg. 11. — Mutton Broth. — Chop one pound of lean, juicy mutton very fine ; pour over it one pint of cold water. Let it stand until the water is very red, then heat it slowly. 114 DOMESTIC SCIENCE. Allow it to simmer ten minutes. Strain, season, and if liked thick, two tablespoonfuls of soft boiled rice may be added ; or it may be thickened with a little cornstarch wet with cold water and stirred into the hot broth. Serve very hot. If there is not enough time to cool the broth and re-heat, the fat may be removed by using a piece of tissue, coarse brown or blotting paper, which, by passing over the surface, will remove any fat which cannot be taken off with a spoon. 12. — Oatmeal Gruel. — To one quart of boiling water add one-quarter of a cup of oatmeal, one-quarter of a tea- spoonful of salt. Boil one hour, strain and serve with or without milk. Another method is to cover the oatmeal with cold water. Stir well ; let it settle, then pour off the mealy water in a saucepan. Then boil the water. 13. — Egg Soup. — Put one ounce of sago with one-half pint of milk into a double-boiler, and cook twenty minutes. Strain through a sieve and add one-half pint of beef extract (or Bouillon). Wlien hot take it from the fire and stir gradually into it the yolks (well beaten) of two eggs. Season to taste, and serve. Chicken or mutton broth may be used. 14. — Albumen arid Milk. — Put the white of one egg into one-half pint of milk. Pour into a pint fruit jar, screw on the top tightly and shako well for one minute, when it should be light and smooth. Serve at once. A pinch of salt may bo added if desired. 16. — Egg-Nog. — Beat one egg until very light, add two teaspoonfuls of sugar and boat again ; add two-thirds of a cup of cold inilk, mix woU, and if ordered, two toaspoon- fuls of brandy nniy bo added. A pinch of salt added to the yolk of tlio egg makes it more palatable. CARING FOR INVALIDS. 115 16. — Orange Soup. — Soak the juice of an orange, one- third of the grated rind, and one teaspoonful of lemon juice for one-half hour. Strain, and make the liquid up to a cupful with water. Bring to boiling point and add two level teaspoonfuls of arrowroot, moistened with a very little cold water, stirring constantly until it thickens. When it reaches the boiling point, add one tablespoonful of sugar, turn into a bowl and stand away to cool. Serve very cold. (Any tart fruit juice may be used for this soup.) 17. — Arrowroot (rrueZ.— Dissolve two level teaspoonfuls of arrowroot in a little cold water, add one cup of boiling water, cook for a few seconds ; take from the fire, add a tablespoonful of sugar, one tablespoonful of lemon juice. (One agg may be beaten, white and yolk separately, until very light, mix them carefully and pour over the egg slowly one pint of hot arrowroot gruel

Cook this with the app: pantry check, scaling, and the assistant.