Arrowroot Pudding, Steamed

Ingredients

• two table-spoonfuls of arrowroot
• a cupful of milk
• a pint and a half of milk
• a table-spoonful of sugar
• a table-spoonful of brandy

Method

1. 1

   Mix two tablespoonfuls of arrowroot with a cupful of milk.

2. 2

   Flavour a pint and a half of milk with cinnamon, lemon, orange, almonds, or whatever may be preferred; put it on the fire, and when it boils, pour it upon the arrowroot.

3. 3

   Stir well, and when it is cool add three well-beaten eggs, a tablespoonful of sugar, and the same of brandy.

4. 4

   Put it into a well-buttered mould, cover it over, and steam it.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 174. The excerpt below is the record exactly as published.

a table-spoonful of sugar. Boil it, and pour it upon the an-owroot. Stir it well, and when cool, add three well-beaten eggs and a l)iece of butter the size of a walnut. Line the edges of a well-buttered pie-dish with puff paste, spread a layer of preserved fruit at the bottom, then pour in the mixture, and bake in a good oven. Time to bake, half an houi-. Sufficient for five or six persons. Probable cost. Is. Arrowroot Pudding, Plain.— Mix two table-spoonfuls of arrowroot with a little water. Put into a saucepan a pint and a half of milk, with a little grated nutmeg and a table- spoonful of sugar. When it boils, pour it upon the arrowroot, stirring it well, and add a piece of butter the size of a walnut. Pour it into a weU-buttered pie-dish, and bake in a moderate oven for an hour or more. This is a wholesome pudding for the nursery. Sufficient for five or six persons. Probable cost, 6d. Arrowroot Pudding, Steamed.— Mix two table-spoonfids of aiio\^Toot with a cupful of milk. Flavom- a pint and a half of milk with cinnamon, lemon, orange, almonds, or whatever may be preferred ; put it on the fire, and when it boils, pour it upon the aiTowroot. Stii- well, and when it is cool add tkree well- beaten eggs, a table -spoonful of sugar, and the same of brandy. Put it into a well-buttered mould, cover it over, and steam it. When ready to serve, turn out, and put jam round it in the dish. Time to steam, one horn- and a half. Probable cost, 8d. Sufficient for six persons. Arrowroot Sauce.— Mis a de.ssert^spoon- ful of arrowroot with half a pint of water. Put it into a saucepan and let it boil gently, stirring all the time. Add two table-spoonfuls of sugar, and any flavouring that may be pre- ferred. A table-spoonful of brandy

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