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Plumbe's Arrowroot Gruel
From Cassell's dictionary of cookery, 1892
Serves 1
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
399Calories
9 gProtein
79 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein8.5 g
Carbohydrates79 g
Fiber5.5 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1082 mg
Potassium242 mg
Calcium305 mg
Iron32 mg
Magnesium35 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate212 mcg
Choline12 mg
Caffeine0 mg
Alcohol4.6 g
Water439 g
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.
U dessert-spoonful of arrowroot ; sweeten with loaf-sugar, and add seven di'ops of essence of almonds. Pour on this mixture a pint of boil- ing milk — take care that the milk really boils — and bake inimediately for half an hour in a quick oven. Plumbe's Arrowroot Gruel.— Take a dessert-spoonful of aiTowroot, and mix with it a wine-glassful of cold water. Pour on this a pint of boiling water ; sweeten with moist sugar, flavour with a little nutmeg
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