Arrowroot Jelly
From À la mode cookery, 1902
Presented as published in 1902. 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
32Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.2 mg
Potassium2.6 mg
Calcium7.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water246 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 76. The excerpt below is the record exactly as published.
Arrowroot Jelly Take half a pint of water into a saucepan with a table-spoonful of brandy and castor sugar to taste ; boil it up, and add gradually a dessert-spoonful of arrowroot
Cook this with the app: pantry check, scaling, and the assistant.