Cup of Arrowroot

Name: Cup of Arrowroot
Ingredients: Half an ounce arrowroot; Half a pint of milk; Half a teaspoonful of sugar

From Plain cookery recipes, 1908

If wine is desired, add two tablespoonfuls of sherry before serving.

Presented as published in 1908. 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

163Calories

9 gProtein

15 gCarbs

8 gFat

Full nutrition (32 nutrients)

Calories163 kcal

Protein8.6 g

Carbohydrates15 g

Fiber0.2 g

Sugars14 g

Total Fat7.8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium96 mg

Potassium430 mg

Calcium301 mg

Iron0.3 mg

Magnesium33 mg

Phosphorus260 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0.3 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate48 mcg

Choline43 mg

Water226 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 64. The excerpt below is the record exactly as published.

Cup of Arrowroot. Half an ounce arrowroot. | Half a pint of milk. Half a teaspoonful of sugar

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