Arrowroot Pudding
From Household cookery and laundry work, 1882
Arrowroot is best not boiled.
Presented as published in 1882. 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
167Calories
8 gProtein
16 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories167 kcal
Protein8.3 g
Carbohydrates16 g
Fiber0.1 g
Sugars16 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium400 mg
Calcium300 mg
Iron0.2 mg
Magnesium31 mg
Phosphorus253 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline43 mg
Water221 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 46. The excerpt below is the record exactly as published.
1 dessert spoonful Arrowroot. 1 breakfast cupful of Milk or 1 teaspoonful of Sugar. Water
Cook this with the app: pantry check, scaling, and the assistant.