Arrow-root

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water.
  2. Pour this into a small saucepan containing nearly half a pint of boiling water, four lumps of sugar, and a glass of wine.
  3. Stir the arrow-root while it is boiling on the fire for a few minutes.
  4. Give it to the patient.
Observation
  1. It is essential to perfection in the preparation of arrow-root, and, indeed, of all farinaceous kinds of food, that the whole of the ingredients used in the preparation should be boiled together.
Original Text
No. 188. How to prepare Arrow-root. Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water, and pour this into a small saucepan containing nearly half a pint of boiling water, four lumps of sugar, and a glass of wine; stir[85] the arrow-root while it is boiling on the fire for a few minutes, and then give it to the patient. Observe that it is essential to perfection in the preparation of arrow-root, and, indeed, of all farinaceous kinds of food, that the whole of the ingredients used in the preparation should be boiled together.
Notes
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