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Plumbe's Arrowroot Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost: Is. 6d. per pound.
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
446Calories
23 gProtein
44 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein23 g
Carbohydrates44 g
Fiber0.2 g
Sugars42 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium260 mg
Potassium869 mg
Calcium629 mg
Iron1.2 mg
Magnesium68 mg
Phosphorus606 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0.3 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate74 mcg
Choline234 mg
Caffeine0 mg
Water480 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 1259. The excerpt below is the record exactly as published.
Plumbe's Arrowroot Pudding, Baked. — Take about four table-spoonfuls of arrowroot, or three and a half oimces, and add to it one quart of milk. Boil for four minutes, stirring briskly. Allow the pudding to cool, and then thoroughly mix into it two eggs well beaten, A\'ith three table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.