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Arrowroot Creams

  • 1 ounce arrowroot
  • 3 ounce powdered sugar
  • 1 egg yolk only
  • 1 quart milk
  • A little lemon peel and cinnamon.
Mix the arrowroot with a little of the milk to a smooth paste and add to it the egg. Boil the remainder of the milk with the sugar and flavoring, and pour it hot to the point of boiling on the arrowroot, keeping it well stirred till nearly cold, when it may be set aside and take a deep breath in custard glasses.
Submitted by Cassyjean - Torrington, CT Jun 15, 2009 15 min 30 min 45 min


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