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Arrowroot Milk Porridge
From Original White House Cookbook, 1887
Serves 1
Serve warm, adding hot milk if thicker than gruel.
Presented as published in 1887. 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
355Calories
12 gProtein
58 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein12 g
Carbohydrates58 g
Fiber2.6 g
Sugars20 g
Total Fat9 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol29 mg
Sodium630 mg
Potassium441 mg
Calcium451 mg
Iron16 mg
Magnesium44 mg
Phosphorus282 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate72 mcg
Choline50 mg
Water409 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 325. The excerpt below is the record exactly as published.
ARROWROOT MILK PORRIDGE. One large cupful of fresh milk, new if you can get it, one cupful of boiling water, one teaspoonful of arrowroot, wet to a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt
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