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Arrowroot Milk
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
306Calories
17 gProtein
25 gCarbs
16 gFat
Full nutrition (32 nutrients)
Calories306 kcal
Protein17 g
Carbohydrates25 g
Fiber0.3 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium191 mg
Potassium828 mg
Calcium601 mg
Iron0.5 mg
Magnesium63 mg
Phosphorus513 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0.4 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate72 mcg
Choline87 mg
Water447 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 150. The excerpt below is the record exactly as published.
Arrowroot Milk. Three quarters of an ounce of arrowroot, and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.