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📝 Description
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🥘 Ingredients
Two teaspoonfuls of arrowroot, 3 tablespoonfuls of cold water, 1/2 pint of boiling water.
👨🍳 Method
Mix the arrowroot smoothly in a basin with the cold water, then pour on it the _boiling_ water, _stirring_ all the time. The water must be _boiling_ at the time it is poured on the mixture, or it will not thicken; if mixed with hot water only, it must be put into a clean saucepan, and boiled until it thickens; but this is more trouble, and quite unnecessary if the water is boiling at first. Put the arrowroot into a tumbler, sweeten it with lump sugar, and flavour it with grated nutmeg or cinnamon, or a piece of lemon-peel, or, when allowed, 3 tablespoonfuls of port or sherry. As arrowroot is in itself flavourless and insipid, it is almost necessary to add the wine to make it palatable. Arrowroot made with milk instead of water is far nicer, but is not so easily digested. It should be mixed in the same manner, with 3 tablespoonfuls of cold water, the boiling milk then poured on it, and well stirred. When made in this manner, no wine should be added, but merely sugar, and a little grated nutmeg or lemon-peel.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's arrowroot recipe this week, eager to experience a taste of Victorian-era comfort. I found the process surprisingly straightforward, despite the vintage instructions. The key, I discovered, was the brisk pour of boiling water into the arrowroot and cold water mixture—it thickened like magic right before my eyes. I was delighted by how quickly it all came together, no fancy equipment or elaborate techniques required. I sweetened my concoction with a touch of brown sugar and a grating of fresh nutmeg, which added a warm, fragrant note. I opted for the milk version, and I must say, it was like drinking a comforting, slightly thickened cup of milky warmth. This recipe is perfect for the weeknight cook seeking a quick, soothing end to their day. It's frugal, too—just a teaspoon or two of arrowroot goes a long way. I can see myself making this again on chilly evenings, perhaps with a splash of sherry for added indulgence. Next time, I might try it chilled, as a base for a simple summer pudding. Either way, it's a versatile, budget-friendly addition to my repertoire.
