Arrowroot with Water is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of a water and port wine thickened with arrowroot and flavoured with lemon zest and nutmeg 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 Water.
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This is a classic recipe for a Victorian version of Arrowroot with Water 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 the arrowroot as in the preceding (see the recipe for arrowroot with milk), and add boiling water instead of milk in which a piece of lemon has been boiled; add a glass of sherry or port wine, sweeten with sugar, and flavour with nutmeg
Modern Redaction
Ingredients:
3 tbsp arrowroot
4 tbsp sugar (or to taste)
500ml water
4 strips of pared lemon zest
150ml sherry or port wine
freshly-grated nutmeg, to taste
Method:
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 500ml of water to a boil with the lemon zest. Take off the heat then remove the lemon zest. Whisk the water into the arrowroot mix and beat until smooth. Add the sherry or port, along with nutmeg to taste and serve in bowls as a dessert.
