Arrowroot Pudding

Name: Arrowroot Pudding
Ingredients: 1 tablespoonful arrowroot; 1.5 pint milk; 2 eggs; 2 teaspoonfuls lump sugar; A dust of nutmeg

From Domestic cookery, 1886

Presented as published in 1886. 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

476Calories

24 gProtein

43 gCarbs

23 gFat

Full nutrition (32 nutrients)

Calories476 kcal

Protein24 g

Carbohydrates43 g

Fiber0.1 g

Sugars44 g

Total Fat23 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium280 mg

Potassium1131 mg

Calcium900 mg

Iron0.2 mg

Magnesium89 mg

Phosphorus746 mg

Zinc3.1 mg

Copper0 mg

Manganese0 mg

Vitamin D7 mcg

Vitamin C0.1 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)0.9 mg

Folate25 mcg

Choline130 mg

Water650 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 61. The excerpt below is the record exactly as published.

ARROWROOT PUDDINa. 1 tablespoonful arrowroot i ^ pint milk 2 eggs 2 teaspoonfuls lump sugar A dust of nutmeg

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