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Arrowroot Water
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
33Calories
0 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein0.4 g
Carbohydrates3.2 g
Fiber1.3 g
Sugars0.2 g
Total Fat2.3 g
Saturated Fat1.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.3 mg
Potassium27 mg
Calcium19 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 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
Folate6.9 mcg
Choline0.6 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 149. The excerpt below is the record exactly as published.
ARROWROOT WATER 2 pippin apples 1 teaspoon arrowroot 1 quart water Sugar Pinch of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.