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Arrowroot Made with Milk
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
181Calories
9 gProtein
19 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories181 kcal
Protein9.2 g
Carbohydrates19 g
Fiber0.4 g
Sugars16 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium100 mg
Potassium494 mg
Calcium301 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus274 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate96 mcg
Choline43 mg
Water238 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 864. The excerpt below is the record exactly as published.
Arrowroot Made with Milk J oz. arrowroot. £ pt. milk. | tea-sp. sugar
Cook this with the app: pantry check, scaling, and the assistant.