Arrowroot Pudding, Steamed

Ingredients

• two tablespoonfuls of arrowroot
• two tablespoonfuls of moist sugar
• two pints of milk
• the grated rind of one lemon
• four eggs

Method

1. 1

   Mix the arrowroot smoothly with a little of the milk, boil the remainder and pour it over the arrowroot, stirring all the time.

2. 2

   Return to the saucepan, stir and cook over the fire until thick, then cool slightly, and add the sugar, lemon rind and eggs, previously well beaten.

3. 3

   Pour into a buttered mold, and steam gently from one and a quarter to one and a half hours.

4. 4

   Serve with custard, wine, or any other suitable sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 172. The excerpt below is the record exactly as published.

Arrowroot Pudding, Steamed. INGREDIENTS. — Two tablespoonfuls of arrowroot, two table- spoonfuls of moist sugar, two pints of milk, the grated rind of one lemon, four eggs. METHOD. — Mix the arrowroot smoothly with a little of the milk, boil the remainder and pour it over the arrowroot, stir- ring all the time. Return to the saucepan, stir and cook over the fire until thick, then cool slightly, and add the sugar, lemon rind and eggs, previously well beaten. Pour into a buttered mold, and steam gently from one and a quarter to one and a half hours. Serve with custard, wine, or any other suitable sauce. Austrian Pudding. INGREDIENTS. — One pint of raspberries, moist sugar, eight ounces of cakecrumbs, four ounces of castor sugar, four ounces of ground almonds, four ounces of glace cherries, eight eggs, two tablespoonfuls of cream, one ounce butter. METHOD. — Put the raspberries and two tablespoonfuls of moist sugar

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