vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Arrowroot Pudding
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
336Calories
16 gProtein
43 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein16 g
Carbohydrates43 g
Fiber2.6 g
Sugars4.8 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium680 mg
Potassium214 mg
Calcium208 mg
Iron18 mg
Magnesium27 mg
Phosphorus234 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate120 mcg
Choline300 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 86. The excerpt below is the record exactly as published.
Arrowroot Pudding. Take a dessertspoonful of Bermuda arrowroot, wet it with a spoonful of cold milk, then pour on it £ a pint of boiling water. Add the yolks of 2. eggs and a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.