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Plumbe's Arrowroot Cream
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
465Calories
17 gProtein
67 gCarbs
16 gFat
Full nutrition (32 nutrients)
Calories465 kcal
Protein17 g
Carbohydrates67 g
Fiber0.2 g
Sugars66 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium796 mg
Calcium601 mg
Iron0.3 mg
Magnesium62 mg
Phosphorus506 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0.3 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate48 mcg
Choline87 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1258. The excerpt below is the record exactly as published.
Plumbe's Arrowroot Cream.— Take one ounce of arrowroot, one quart of milk, and three ounces of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.