Cup of Arrowroot
From Cookery for busy lives and small incomes, 1890
It may be sweetened with a little sugar, and a little brandy may be added.
Presented as published in 1890. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories3.2 kcal
Protein0.2 g
Carbohydrates0.7 g
Fiber0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium23 mg
Calcium0.3 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Water4 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 26. The excerpt below is the record exactly as published.
Cup of Arrowroot Ingredients. — A breakfast-cupful of milk, two teaspoonfuls of arrowroot
Cook this with the app: pantry check, scaling, and the assistant.