vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Arrowroot Pudding
From Royal Victoria cook book, 1900
Serves 3
Do not beat eggs separately.
Presented as published in 1900. 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
605Calories
24 gProtein
84 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein24 g
Carbohydrates84 g
Fiber0.1 g
Sugars83 g
Total Fat21 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol414 mg
Sodium269 mg
Potassium674 mg
Calcium457 mg
Iron2 mg
Magnesium53 mg
Phosphorus536 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.1 mcg
Vitamin C0.2 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate81 mcg
Choline352 mg
Caffeine0 mg
Water371 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 30. The excerpt below is the record exactly as published.
ARROWROOT PUDDING.—Four tablespoons arrow- root, 1 quart milk, 6 eggs, 1 cup sugar, | teaspoon of vanilla, 1 large teaspoon butter
Cook this with the app: pantry check, scaling, and the assistant.