Arrowroot with Milk is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of sweetened milk thickened with arrowroot that was served to invalids, was used as a dessert or as a substitute for custard. The full recipe is presented here and I hope you enjoy this classic British version of: Arrowroot with Milk.
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This is a classic recipe for a Victorian version of Arrowroot with Milk 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 three tablespoonfuls of arrowroot with a little water until it has become quite smooth; after standing a quarter of an hour pour off the water, and add the necessary quantity of sugar. Then boil a pint of milk, gradually pouring it over the arrowroot and stirring it well.
Combine the arrowroot with 6 tbsp water and stir to form a thick slurry. Set aside to settle for 15 minutes then pour off the excess water. Transfer the arrowroot to a heat-proof bowl and stir in the sugar.
Bring 600ml of whole milk to a boil, take off the heat and slowly whisk into the arrowroot and sugar mix. Continue beating until smooth and serve as a dessert or as a replacement for custard.
