Arrowroot Pudding
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Can be served with jam for added flavor.
Presented as published in 1880. 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
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 26. The excerpt below is the record exactly as published.
ARROWROOT PUDDING, which can be made as I have already described by pouring boiling water on to some moistened arrowroot. Eggs can then be added or not according to whether the pudding is required rich or otherwise. ! The pudding can then be poured into a mould or put in a pie-disli and baked for rather less than an hour in the oven. When it is baked some nutmeg should be grated over the top
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