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Arrowroot Sauce
From Cassell's dictionary of cookery, 1892
Serves 5
This sauce is suitable for rice, bread, or plum pudding. Time: ten to fifteen minutes. Probable cost: 4 pence.
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
29Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein0.2 g
Carbohydrates5.7 g
Fiber0.1 g
Sugars5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium23 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline0 mg
Caffeine0 mg
Alcohol0.9 g
Water53 g
Estimated from matched ingredients across 5 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.
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 will be an improvement. This sauce is suitable for rice, bread, or plum pudding. Time, ten to fifteen minutes. Probable cost, 4d. Sufficient for five or six ARR (32) ART Arrowroot Sauce, Clear.— Rub the tliin rind of a lemon on largo lumps of sugar, and put them in a saucepan with a break- fast-cupful of raisin or gooseberry wine. Mix a heaped tea-spoonful of arrowroot with a little water, stir it graduaiiy :r..c^ die wine, and pom- it round the pudding. Time to boil, ten minutes. Sufficient for four or five persons. Probable cost, 6d. Arrowroot Souffle.— ^lix four table- spoonfuls of arrowroot with a cupful of milk. Stir it gradually into a pint of boiling milk, and add two table-spoonfuls of sugar on which the rind of a lemon has been rubbed. Let it boil for a quarter of an horn-, stirring all the time. Take it from the fire and let it cool, then stir in the well-beaten yolks of si.K eggs. Well oil a plain tin mould, and when everything is ready, whisk the whites to a solid froth, and add them to the rest. Fill the tin three-parts full, and bake for twenty minutes in a good oven. Serve inune- diately. Sufficient for five or six persons. Probable cost, Is. 3d. Arrowroot, To Prepare. — Mix a dessert-spoonful of arrowroot
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Cook this with the app: pantry check, scaling, and the assistant.