ARROWROOT PUDDING

Two cups of boiling milk, three heaping teaspoonfuls of Bermuda arrowroot

From 1912:

Two cups of boiling milk, three heaping teaspoonfuls of Bermuda arrowroot, wet to a smooth paste with a little cold milk, four tablespoonfuls of white sugar beaten light, with two eggs. Mix the arrowroot paste with the boiling milk stir three minutes over the fire; take from range and beat in the eggs and sugar. If too stiff, stir in a little more milk. Turn into a buttered bake dish and bake, covered, for 20 minutes. Then uncover and brown lightly. You may if you like make a meringue of the whites of two eggs and a little powdered sugar and spread over the surface before drawing the pudding from the oven. In that case leave it upon the upper grating of the oven to color lightly. Eat ice cold with cream.

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