vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Water Arrowroot
From Cookery for every household, 1914
Serves 1
It is not sufficient to break the arrowroot with a little cold water, and then to pour boiling water on to it until it turns clear. This only half cooks the arrowroot, and might prove most injurious to the patient.
Presented as published in 1914. 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
25Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.6 g
Carbohydrates6.1 g
Fiber0.2 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium64 mg
Calcium8 mg
Iron0.3 mg
Magnesium5.9 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline0 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 863. The excerpt below is the record exactly as published.
Water Arrowroot £ oz. arrowroot. £ pt. cold water. 1 tea-sp. sugar
Cook this with the app: pantry check, scaling, and the assistant.