vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Arrowroot Pudding
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
440Calories
29 gProtein
24 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein29 g
Carbohydrates24 g
Fiber0.1 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium329 mg
Potassium903 mg
Calcium656 mg
Iron1.9 mg
Magnesium72 mg
Phosphorus698 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0.1 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate72 mcg
Choline381 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 101. The excerpt below is the record exactly as published.
Arrowroot Pudding*. 1 tablespoonful Arrowroot, 1 pint Milk, 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.