Arrowroot Jelly is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic set pudding of arrowroot and water flavoured with nutmeg and sweetened with sugar that was given to invalids with diarrhoea. The full recipe is presented here and I hope you enjoy this classic British version of: Arrowroot Jelly.
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This is a classic recipe for a Victorian version of Arrowroot Cream that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Mix a tablespoonful of arrowroot with half a pint of water till quite smooth; boil for five minutes, flavour with nutmeg and sugar and place it in a mould or dish to grow cold. This jelly is a specific for simple diarrhoea.
Modern Redaction
Ingredients:
1 tbsp arrowroot
300ml water
freshly-grated nutmeg, to taste
60g sugar (or to taste)
Method:
Whisk together the arrowroot and water in a pan until smooth. Bring to a boil and cook for a few minutes then take off the heat and add the nutmeg and sugar to taste. Allow to cool then pour into a mould (or a dish) and allow to cool completely.
This was traditionally served to invalids and was used as a palliative for diarrhoea.
