Arrow Root Jelly

A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).

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A historical recipe

Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Mix three table-spoonfuls of arrow root powder in a tea-cup of water till quite smooth, cover it, and let it stand a quarter of an hour.
Put the yellow peel of a lemon into a skillet with a pint of water, and let it boil till reduced to one half.
Then take out the lemon-peel, and pour in the dissolved arrow root, (while the water is still boiling;) add sufficient white sugar to sweeten it well, and let it boil together for five or six minutes.
It may be seasoned (if thought necessary) with two tea-spoonfuls of wine, and some grated nutmeg.
It may be boiled in milk instead of water, or in wine and water, according to the state of the person for whom it is wanted.