vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Arrowroot Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
A pudding may be made in the same way and baked with a light crust.
Presented as published in 1892. 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
580Calories
46 gProtein
14 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein46 g
Carbohydrates14 g
Fiber0.1 g
Sugars13 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium521 mg
Potassium814 mg
Calcium468 mg
Iron5.4 mg
Magnesium67 mg
Phosphorus847 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.3 mcg
Vitamin C0.1 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.6 mg
Folate166 mcg
Choline925 mg
Caffeine0 mg
Water449 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1803. The excerpt below is the record exactly as published.
Arrowroot Fadding. — Take a table-spoonful of arrowroot and half a pint of milk, a table-spoon- ful of which add cold to the arrowroot, stirring it till it is well mixed, then boil the remainder of the half-pint of milk, sweeten to taste with loaf sugar, and while it is boiling hot, add it by degrees to the arrowroot, then boil the whole (stirring it all the time) tiU it becomes thickened, and have ready the yolks and whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.