Arrowroot Pudding

Ingredients

• two dessert-spoonfuls of arrowroot
• half a cupful of milk
• a pint and a half of milk
• a table-spoonful of sugar
• a piece of butter the size of a walnut
• the grated rind of half a lemon

Method

1. 1

   Mix two dessert-spoonfuls of arrowroot with half a cupful of milk.

2. 2

   Place a pint and a half of milk in a saucepan with the grated rind of half a lemon and a tablespoonful of sugar.

3. 3

   Boil it, and pour it upon the arrowroot.

4. 4

   Stir it well, and when cool, add three well-beaten eggs and a piece of butter the size of a walnut.

5. 5

   Line the edges of a well-buttered pie-dish with puff paste, spread a layer of preserved fruit at the bottom, then pour in the mixture, and bake in a good oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 174. The excerpt below is the record exactly as published.

Arrowroot Pudding.— Mix two dessert- spoonfuls of arrowroot A\'ith half a cupful of milk. Place a pint and a half of milk in a saucepan with the grated rind of half a lemon and a table-spoonful of sugar. Boil it, and pour it upon the an-owroot. Stir it well, and when cool, add three well-beaten eggs and a l)iece of butter the size of a walnut. Line the edges of a well-buttered pie-dish with puff paste, spread a layer of preserved fruit at the bottom, then pour in the mixture, and bake in a good oven. Time to bake, half an houi-. Sufficient for five or six persons. Probable cost. Is. Arrowroot Pudding, Plain.— Mix two table-spoonfuls of arrowroot with a little water. Put into a saucepan a pint and a half of milk, with a little grated nutmeg and a table- spoonful of sugar. When it boils, pour it upon the arrowroot, stirring it well, and add a piece of butter the size of a walnut

Cook this with the app: pantry check, scaling, and the assistant.