Arrowroot Pudding

Ingredients

• Yz oz. arrow-root
• Yi pint milk
• i egg
• i teaspoonful sugar

Method

1. 1

   Prepare the arrowroot, milk and sugar as in the last recipe.

2. 2

   Let it cool, stir in the well-beaten yolk of an egg.

3. 3

   Pour the mixture into a buttered pie dish.

4. 4

   Whisk the white to a stiff froth on a dry plate; stir lightly into the pudding, and allow it to brown for ten minutes in the oven or before the fire.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 68. The excerpt below is the record exactly as published.

Yz oz. arrowroot; Yz pint cold water ; x teaspoonful sugar. Add the cold water very slowly to the arrowroot, stirring all the time to keep it smooth. Put this and the sugar into a pan, stir till it boils and thickens : then boil for three minutes. Serve hot. There is almost no nounshment in this preparation but it is easily digested, and can sometimes be taken when nothing else is acceptable. When wine is ordered to be taken with arrowroot the above pre- paration should be used, and the wine well stirred in just before serving. Arrowroot Milk. — Required : Yz oz. arrowroot; Yz pint milk ; i teaspoonful sugar. Prepare as in the last recipe, using milk instead of water. . Stir constantly over a slow fire to prevent the milk from burning. Nourishing because of the milk. Arrowroot Pudding — Required: Yz oz. arrow- root; Yi pint milk; i egg; Y\ oz. butter; i tea- spoonful sugar. Prepare the arrowroot, milk and sugar as in the last recipe. Let it cool, stir in the well-beaten yolk of an egg. Pour the mixture into a buttered pie dish. Whisk the white to a stiff froth on a dry plate; stir lightly into the pudding, and allow it to brown for ten minutes in the oven or before the fire. Serve hot. Nourishing. Sago Milk. — Required: Yz oz. sago; Y pint water ; i teaspoonful sugar

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