Arrowroot Pudding
From 365 desserts, 1900
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
940Calories
46 gProtein
50 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories940 kcal
Protein46 g
Carbohydrates50 g
Fiber0.4 g
Sugars47 g
Total Fat63 g
Saturated Fat35 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol547 mg
Sodium523 mg
Potassium1743 mg
Calcium1263 mg
Iron2.4 mg
Magnesium136 mg
Phosphorus1218 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0.6 mg
Vitamin A656 mcg
Vitamin E2.2 mg
Vitamin K2.2 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.6 mg
Folate149 mcg
Choline473 mg
Caffeine0 mg
Water964 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 16. The excerpt below is the record exactly as published.
Arrowroot Pudding. Mix 4 spoonfuls of arrowroot with a teacup full of new milk, then boil nearly a quart of milk and stir in the arrowroot. When nearly- cold add 2 well-beaten eggs, 2 spoonfuls of melted butter, sugar to taste and a little nut- me
Cook this with the app: pantry check, scaling, and the assistant.