Clear Arrowroot with Port Wine

Ingredients

• one dessert-spoonful of arrowroot
• one tea-spoonful of sugar
• one half pint of boiling water
• two table-spoonfuls of port wine

Method

1. 1

   Moisten arrowroot with a tablespoon of cold water.

2. 2

   Boil the remaining water, pour over the arrowroot, and stir until thickened.

3. 3

   Add port wine.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 181. The excerpt below is the record exactly as published.

One dessert-spoonful of arrowroot, one tea-spoonful of sugar, one half pint milk, one half salt- spoonful grated nutmeg, one half ounce butter, two eggs. Place in a small basin the arrowroot, moisten it with a table-spoonful of the milk, stir both together till very smooth. Place the remainder of the milk in a sauce-pan over the fire to boil ; when quite boiling pour it over the moistened arrow- root, and stir quickly until the mixture thickens. The eggs must now be broken, and the whites separated carefully from the yolks. Place on a dry plate the whites, and whip them to a very stiff froth with a dry knife. When the arrowroot has cooled a little, drop into it one by one the yolks, and stir all well together ; add the sugar, then stir in as lightly as possible the whites. Grease a small pie-dish 282 SICK-ROOM COOKERY. with the butter, pour in the mixture, and grate over the top the nutmeg. Place the pie-dish in rather a quick oven, and bake the pudding ten minutes. NOTE. — Arrowroot ought to be kept in a tin or closely-stoppered bottle, as, if too long exposed to the air, the mere pouring of boiling water or milk over it will not thicken it. Clear Arrowroot with Port Wine.— One dessert-spoon- ful of arrowroot, one tea-spoonful of sugar, one half pint of boiling water, two table-spoonfuls of port wine

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