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 until smooth.
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 liquid into a smooth, set pudding as its starch swells when heated.
- Loaf sugar
- Adds sweetness to the finished pudding.
The step that matters
Slowly stirring the arrow-root mixture into boiling water. Starch granules need to disperse evenly in hot liquid before they swell. Adding the mixture slowly while stirring prevents lumps and gives a smooth, uniformly thickened pudding.
“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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