Boiled Arrowroot Pudding

Ingredients

• Two ounces of arrowroot
• one pint of milk
• three eggs

Method

1. 1

   Set the milk on the fire, take out a few spoonfuls, and mix with the arrowroot; when the milk is nearly boiling, pour it gently upon the arrowroot, stirring it all the time.

2. 2

   Return it into the pan, and set it on a moderate fire, stirring it well a few minutes till it thickens.

3. 3

   When nearly cold, add the eggs, well beaten, and a little salt; boil it an hour in a buttered basin, and serve with butter sauce and currant jelly.

Nutrition per serving

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 73. The excerpt below is the record exactly as published.

Boiled Arrowroot Pudding. Two ounces of arrowroot, one pint of milk and three eggs

Cook this with the app: pantry check, scaling, and the assistant.