Arrow-root Jelly
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
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
Cook safely
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.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- If genuine, this is very nourishing.
- Put ½ pint of water into a saucepan, with a wine-glass of sherry, or a table-spoonful of brandy, sugar, and grated nutmeg;
- let it come quickly to a boil;
- rub smooth a dessert-spoonful of arrow-root in two table-spoonsful of cold water;
- stir this by degrees into the wine and water, put it all into the same saucepan, and boil it three minutes.--Or: pour boiling (not merely hot) water over the arrow-root, and keep stirring;
- it will soon thicken.
- Add brandy, lump sugar, and, if approved, lemon juice.
Plating
Cookware for this recipe
-
Saucepan
-
Grater
-
Wooden spoon