Baked or Boiled Arrowroot Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

2 tablespoonfuls of arrowroot ↝ Arrowroot, raw [Vegetables and Vegetable Products]
1-1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the rind of 1/2 lemon ↝ Lemon, raw [Citrus fruits]
2 heaped tablespoonfuls of moist sugar ↝ Sugar, NFS [Sugars and honey]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

To enrich this pudding

3 well-whisked eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a tablespoonful of brandy ↝ Brandy [Liquor and cocktails]

Instructions (6)

Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick.
Put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour.
When it boils, strain it gently to the batter, stirring it all the time to keep it smooth.
Then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar.
Put the mixture into a pie-dish, round which has been placed a border of paste, grate a little nutmeg over the top, and bake the pudding from 1 to 1-1/4 hour, in a moderate oven, or boil it the same length of time in a well-buttered basin.

For a nursery pudding

Omit the addition of eggs and brandy, and the paste round the edge of the dish.

Original Text

BAKED OR BOILED ARROWROOT PUDDING.

1240. INGREDIENTS.—2 tablespoonfuls of arrowroot, 1-1/2 pint of milk, 1 oz. of butter, the rind of 1/2 lemon, 2 heaped tablespoonfuls of moist sugar, a little grated nutmeg.

Mode.—Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour; when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar. Put the mixture into a pie-dish, round which has been placed a border of paste, grate a little nutmeg over the top, and bake the pudding from 1 to 1-1/4 hour, in a moderate oven, or boil it the same length of time in a well-buttered basin. To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 3 well-whisked eggs, and add a tablespoonful of brandy. For a nursery pudding, the addition of the latter ingredients will be found quite superfluous, as also the paste round the edge of the dish.

Time.—1 to 1-1/4 hour, baked or boiled. Average cost, 7d.

Sufficient for 5 or 6 persons. Seasonable at any time.

ARROWROOT.—In India, and in the colonies, by the process of rasping, they extract from a vegetable (Maranta arundinacea) a sediment nearly resembling tapioca. The grated pulp is sifted into a quantity of water, from which it is afterwards strained and dried, and the sediment thus produced is called arrowroot. Its qualities closely resemble those of tapioca.

Notes

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