Arrowroot Jelly
From A bill of fare for every day in the year ..., 1892
Very palatable to the sick.
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
Nutrition per serving
384Calories
9 gProtein
80 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories384 kcal
Protein8.8 g
Carbohydrates80 g
Fiber5.6 g
Sugars1.1 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1082 mg
Potassium271 mg
Calcium305 mg
Iron32 mg
Magnesium36 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate229 mcg
Choline12 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 45. The excerpt below is the record exactly as published.
Arrowroot Jelly. — To 2 teacups of boiling water, s add 4 tablespoonfuls of Bermuda arrowroot, rubbed I smooth in a little water. Let the mixture boil up once i and then remove it from the fire. Cool in cups or jelly 5 glasses. Eat with powdered sugar and cream. Some 3 people prefer to have the cream flavored with a little 5 vanilla, lemon or rose water.
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