Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoonful cold water mix the arrowroot smoothly in a basin
- 3 tablespoonfuls of cold water
- a piece of lemon-peel
- 2 teaspoonfuls of arrowroot 2 pint boiling water 1 tablespoonful cold water mi
- 2 pint boiling water 1 tablespoonful cold water mix the arrowroot smoothly
- 3 table- spoonfuls of port
- nutmeg
- cinnamon
Directions
2 teaspoonfuls of arrowroot 2 pint boiling water 1 tablespoonful cold water
Mix the arrowroot smoothly in a basin with the cold water, then pour on it boiling water, stirring all the time. If mixed with hot water only, it must be put into a clean saucepan, and boiled until it thickens. Put the arrowroot into a tumbler, sweeten with lump sugar, and flavour with grated nutmeg or cinnamon, or a piece of lemon-peel, or, when allowed, 3 table- spoonfuls of port or sherry. 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 way no wine should bo added.
Time, if obliged to be boiled, 2 minutes.