arrow-root

He is kept alive with arrow-root, milk and strong Beef broth; (not ninny).

Letter 340 2009

The shopman, anxious to transact business immediately, took a sack of arrow-root farinha de pao and placing about a dozen little handfuls of it here and there on the ground, made signal to the slaves to come and eat, just as we see done by a servant to call together the fowls in a poultry yard.

Portuguese Scenes tellurian 2010

The shopman, anxious to transact business immediately, took a sack of arrow-root farinha de pao and placing about a dozen little handfuls of it here and there on the ground, made signal to the slaves to come and eat, just as we see done by a servant to call together the fowls in a poultry yard.

Archive 2010-04-01 tellurian 2010

It is therefore infinitely probable that before long starch, fecula, or arrow-root obtained in a state of absolute purity will replace flour in the roux.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

It is therefore infinitely probable that before long starch, fecula, or arrow-root obtained in a state of absolute purity will replace flour in the roux.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Brown and Polson's prepared Indian corn is a most excellent and economical article of food, equal to arrow-root, and will prove, on trial, to be both substantial and nutritive, and also easy of digestion to the most delicate stomachs.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

Observe that it is essential to perfection in the preparation of arrow-root, and, indeed, of all farinaceous kinds of food, that the whole of the ingredients used in the preparation should be boiled together.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

Add a rounding teaspoon of arrow-root made smooth in one tablespoon of cold water, and cook five minutes.

Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Rufus Estes

Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water, and pour this into a small saucepan containing nearly half a pint of boiling water, four lumps of sugar, and a glass of wine; stir the arrow-root while it is boiling on the fire for a few minutes, and then give it to the patient.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

Mix a large dessert-spoonful of arrow-root with the same quantity of bruised sugar, and a tea-cupful of milk, in a small clean saucepan; stir this on the fire until it boils, and keep on stirring it, off the fire, for five minutes, until the heat has subsided; then add an egg, beat up and thoroughly mix it into the batter, and then boil the pudding as shown in the preceding Numbers.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli