Arrowroot Sauce
From Domestic and economical cookery recipes, 1897
Cornflour sauce may be made in the same manner.
Presented as published in 1897. 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
128Calories
1 gProtein
32 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories128 kcal
Protein1.2 g
Carbohydrates32 g
Fiber0.4 g
Sugars28 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium129 mg
Calcium2 mg
Iron0.6 mg
Magnesium7.2 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate96 mcg
Water23 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 37. The excerpt below is the record exactly as published.
pint water INGREDIENTS. | -f pint brandy | 2 tablespoonsful sugar METHOD. Make as in preceding recipe, adding the brandy and sugar last of all. No. 283. ARROWROOT SAUCE. INGREDIENTS. i oz. arrowroot, | \ pint water 1 oz. sugar j A little vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.