Cup of Arrowroot and Arrowroot Pudding
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
This may be turned into a light pudding by the addition of an egg, 0.5 tbsp. sugar and 3 drops of flavouring. Add the beaten yolk, sugar and flavouring to the cooked arrowroot off the fire. Fold in the stiffly whipped white. Pour into a buttered saucer or baker. Bake in a moderate oven until lightly coloured. Serve at once.
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
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 67. The excerpt below is the record exactly as published.
Cup of Arrowroot and Arrowroot Pudding. 1 cup scalded milk. 2. tbsp. cold milk. 1 tbsp. arrowroot. f.g. salt.
Cook this with the app: pantry check, scaling, and the assistant.