Steamed Arrow Root Pudding

Name: Steamed Arrow Root Pudding
Ingredients: two and a half tablespoonfuls of arrowroot; the remainder of a pint of milk; four well beaten eggs; sugar; flavouring

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

591Calories

42 gProtein

27 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories591 kcal

Protein42 g

Carbohydrates27 g

Fiber0.2 g

Sugars24 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol802 mg

Sodium474 mg

Potassium1092 mg

Calcium713 mg

Iron3.9 mg

Magnesium87 mg

Phosphorus907 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0.4 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1 mg

Folate157 mcg

Choline675 mg

Caffeine0 mg

Water597 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 41. The excerpt below is the record exactly as published.

TEAMED ARRO W ROOT PUDDI N G. MIX two and a half tablespooufuls of arrowroot, smooth in a few spoonfuls of cold milk. Stir into it the remainder of a pint of milk. Add four well beaten eggs, and sugar, and flavouring

Cook this with the app: pantry check, scaling, and the assistant.