Spoon-meat, &C
Ingredients
Directions
Mix arrow-root with cold water in a bowl.
Pour boiling liquid over the mixture while stirring well.
Return the mixture to the pan and boil gently for a few minutes.
Add sugar if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Arrow-root
- Starch that swells in hot liquid and thickens the broth as it cooks.
- Boiling liquid
- Heat that gelatinises the arrow-root starch, turning the mixture thick.
The step that matters
Stirring the arrow-root into the boiling liquid. Starch clumps if it hits hot liquid before it is dispersed in cold water. Mixing it smooth first and stirring well while pouring keeps the thickener even and lump-free.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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