Arrowroot Sponge
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
326Calories
30 gProtein
5 gCarbs
20 gFat
Full nutrition (7 nutrients)
Calories326 kcal
Protein30 g
Carbohydrates4.9 g
Total Fat20 g
Vitamin E3.8 mg
Riboflavin (B2)1 mg
Water191 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 229. The excerpt below is the record exactly as published.
Arrowroot Sponge. — Four units arrowroot, 6 units sifted sugar, 4 units yolk of egg, 6 units white of egg
Cook this with the app: pantry check, scaling, and the assistant.