Arrow Root
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
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
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- This valuable article has often been counterfeited: the American is the best, and may generally be known by its colour and solidity.
- If genuine, the arrow root is very nourishing, especially for weak bowels.
- Put into a saucepan half a pint of water, a glass of sherry, or a spoonful of brandy, grated nutmeg, and fine sugar.
- Boil it up once, then mix it by degrees into a dessert-spoonful of arrow root, previously rubbed smooth with two spoonfuls of cold water.
- Return the whole into the saucepan, stir and boil it three minutes.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Wooden spoon