Thickening of Farinaceous Substances
From Cassell's dictionary of cookery, 1892
Serves 4
Suitable for invalids and those who dislike butter in sauces.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1981. The excerpt below is the record exactly as published.
hickening of Farinaceous Sub- stances.— Occasionally arrowroot, ground rice, or flour without butter, is used to thicken soups and sauces. In this case put the thicken- ing substance into a basin, moisten gradually with a little cold stock, water, or milk
Cook this with the app: pantry check, scaling, and the assistant.