vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
English Arrowroot Pudding
From Mary Jane's cook book, 1916
Serves 3
Recipe by Mme. X., Roxbury.
Presented as published in 1916. 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
560Calories
19 gProtein
85 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein19 g
Carbohydrates85 g
Fiber0.8 g
Sugars83 g
Total Fat17 g
Saturated Fat8.3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium221 mg
Potassium627 mg
Calcium449 mg
Iron1.5 mg
Magnesium51 mg
Phosphorus471 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.5 mcg
Vitamin C0.2 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate62 mcg
Choline254 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 47. The excerpt below is the record exactly as published.
ENGLISH ARROWROOT PUDDING. Milk, 1 quart. Sugar, 1 cup. Arrowroot, 3y2 tablespoons. Nutmeg, 1 teaspoon. Eggs, 4. Cinnamon, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.