Arrow-root
Ingredients
Directions
Boil 1 pint of water in a saucepan with a pinch of salt.
In a small bowl, mix 1 teaspoon of Bermuda arrow-root with a little water to make a smooth paste.
Once the water is boiling, slowly stir in the arrow-root mixture.
Cook until the mixture has no raw taste.
Sweeten with loaf sugar to taste.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Bermuda arrow-root
- Thickens the water into a smooth, glossy pudding as its starch gelatinises when heated.
The step that matters
Cook until the mixture has no raw taste. Arrow-root starch only thickens fully when heated enough to swell its granules; stopping early leaves a raw, starchy taste and a thin, cloudy texture.
“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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