vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Arrowroot Pudding
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
459Calories
19 gProtein
66 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein19 g
Carbohydrates66 g
Fiber5.7 g
Sugars57 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium210 mg
Potassium679 mg
Calcium411 mg
Iron2.4 mg
Magnesium53 mg
Phosphorus428 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C65 mg
Vitamin A200 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate138 mcg
Choline268 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 73. The excerpt below is the record exactly as published.
Arrowroot Pudding. Two ounces of arrowroot, one pint of milk, three eggs, three ounces of sugar, and the grated rind of a small lemon
Cook this with the app: pantry check, scaling, and the assistant.