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Arrowroot Jelly
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
Nutrition per serving
180Calories
4 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein4 g
Carbohydrates39 g
Fiber2.7 g
Sugars0.4 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium538 mg
Potassium93 mg
Calcium152 mg
Iron16 mg
Magnesium16 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate83 mcg
Choline6.4 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 159. The excerpt below is the record exactly as published.
Arrowroot Jelly One teacupful of boiling water; wet two teaspoon- fuls of Bermuda arrowroot with a little water and stir into the boiling water, continuing until it is clear, letting it boil all the time ; to this add one teaspoonf ul of lemon juic
Cook this with the app: pantry check, scaling, and the assistant.