Arrowroot Sauce
From Domestic cookery, 1886
Presented as published in 1886. 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
196Calories
8 gProtein
24 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein8.1 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium100 mg
Potassium379 mg
Calcium307 mg
Iron0.1 mg
Magnesium32 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate8.4 mcg
Choline43 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 53. The excerpt below is the record exactly as published.
ARROWROOT SAUCE. 1 dessertspoonful arrowroot pint milk 1 tablespoonful sugar A little flavouring J pint water
Cook this with the app: pantry check, scaling, and the assistant.