Arrowroot Pudding (Baked)

Ingredients

• two teacupfuls of arrowroot
• half a pint of cold milk
• half a pint of boiling milk
• the yolks of two eggs
• three tablespoonfuls of sugar
• a few drops of essence of lemon
• a buttered dish

Method

1. 1

   Mix arrowroot with cold milk, stir into boiling milk.

2. 2

   Let stand till cold, then add beaten yolks of eggs with sugar and essence of lemon.

3. 3

   Beat egg whites to stiff froth, add, and bake in a buttered dish for about one hour.

As published

This recipe was extracted from Recipes for the million (1891), page 7. The excerpt below is the record exactly as published.

ARROWROOT PUDDING (BAKED). — Mix two teacupfuls of arrowroot with half a pint of cold milk, and stir it into half a pint of boiling milk. Let stand till cold, then add the yolks of two eggs beaten up with three tablespoonfuls of sugar, and a few drops of essence of lemon. Beat the whites of the eggs to a stiff froth, add, and bake in a buttered dish

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