Cup of Arrowroot
From The official handbook for the National Training School for Cookery, 1891
Ensure the mixture cools before adding eggs to prevent curdling.
Presented as published in 1891. 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
307Calories
21 gProtein
17 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein21 g
Carbohydrates17 g
Fiber0 g
Sugars16 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium515 mg
Calcium356 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus447 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate55 mcg
Choline337 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 158. The excerpt below is the record exactly as published.
CUP OF ARROWROOT AND ARROW- ROOT PUDDING. Average cost of" Cup of Arrowroot" and "Arrowroot Pudding!' INGREDIENTS. d. A dessertspoonful of arrowroot o\ \ a pint of milk \ ^ Castor sugar j 4 IT 2 eggs 2 7Y#2£ required, about half an hour. Now we will show you how to make a Ci^ of Arrowroot. 1. We take # dessertspoonful of Arrowroot \ and put it into a small basin. 2. We add <z dessertspoonful of cold milk, and stir it smoothly into a paste with a spoon. 3. We add a small teaspoonful of castor sugar
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