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Arrowroot Jelly
From The national course in home economics, 1917
Serves 1
Excellent for weak bowels.
Presented as published in 1917. 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
243Calories
4 gProtein
47 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein4 g
Carbohydrates47 g
Fiber2.7 g
Sugars8.6 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium539 mg
Potassium87 mg
Calcium152 mg
Iron16 mg
Magnesium15 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 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
Folate81 mcg
Choline6.2 mg
Caffeine0 mg
Alcohol4.6 g
Water205 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 364. The excerpt below is the record exactly as published.
ARROWROOT JELLY. Take one cupful of boiling water, two heaping teaspoonfuls of arrow- root, two heaping teaspoonfuls of white sugar, one tablespoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.