Arrowroot Pudding

Ingredients

• one dessert-spoonful of arrowroot
• one tea-spoonful of sugar
• one half pint milk
• one half salt-spoonful grated nutmeg
• one half ounce butter
• two eggs

Method

1. 1

   Moisten arrowroot with a tablespoon of milk.

2. 2

   Boil the remaining milk, pour over the arrowroot, and stir until thickened.

3. 3

   Whip egg whites, mix in yolks, sugar, and fold in whites.

4. 4

   Grease a pie-dish, pour in the mixture, and bake for ten minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 181. The excerpt below is the record exactly as published.

ARROWROOT PUDDING. 281 mixture from the basin ; stir over a moderate fire until the egg begins to set ; draw it with a spoon to one side of the pan, and then hold the pan before a clear fire until the omelette browns slightly on the top. Turn out quickly on a hot plate, and serve at once. Goose Pudding. — One quarter pound scraps of bread, one large onion, one quarter tea-spoonful powdered sage, two ounces suet, two table-spoonfuls milk, one half tea-spoon- ful salt, one salt-spoonful pepper. Break the scraps of bread into rough pieces, place them in a basin, and pour over enough water to cover them. Cover the basin with a plate, and let the bread soak for ten minutes. Pour then away every drop of water, and beat the bread very smooth with a fork. Add the milk, sage, salt, and pepper. Chop the suet very finely, and add it also. Stir all well together. Soak the onion over night in a small basin of boiling water, take it from the water, then place it in a small pan of cold water, and boil it half an hour. Chop it finely, add it also to other ingredients, pour all into a pie- dish, and bake for half an hour. SICK-ROOM COOKERY. Arrowroot Pudding. — One dessert-spoonful of arrowroot, one tea-spoonful of sugar, one half pint milk, one half salt- spoonful grated nutmeg, one half ounce butter, two eggs

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