Arrowroot Pudding

Ingredients

• 2 table-spoonfuls of arrowroot
• the quart of milk
• 1 saltspoonful of grated nutmeg
• Jib. of butter
• four eggs
• 2oz. of sugar

Method

1. 1

   Put arrowroot into a bowl, blend it smooth with a little milk, and add grated nutmeg.

2. 2

   Break butter into small pieces and add to the bowl.

3. 3

   Boil the remaining milk quickly and pour it over the butter and arrowroot, stirring until melted.

4. 4

   Beat eggs and sugar until light, mix all together, pour into a pudding-dish, and bake in a moderately hot oven for twenty minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 550. The excerpt below is the record exactly as published.

2 table-spoonfuls of arrowroot into a bowl, blend it smooth with a little of the milk, and add to it 1 saltspoonful of grated nutmeg ; break Jib. of butter into small pieces, and throw them into the bowl. Put what remains of the quart of milk into a saucepan, boil it up quickly, pour it while boiling on to the butter and arrowroot, and stir quickly till the butter is melted. Beat up in another bowl four eggs and 2oz. of sugar

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