Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Arrowroot Sauce
Sauces and Spicery

Lemon water thickened with arrowroot. Wine, spices etc. may be added. A sauce for dry puddings (Mrs.B, etc)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

ARROWROOT SAUCE FOR PUDDINGS.
1356. INGREDIENTS: 2 small teaspoonfuls of arrowroot, 4 dessert-spoonfuls of pounded sugar, the juice of 1 lemon, ¼ teaspoonful of grated nutmeg,½ pint of water.
Mode: Mix the arrowroot smoothly with the water; put this into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Stir these ingredients over the fire until they boil, when the sauce is ready for use. A small quantity of wine, or any liqueur, would very much improve the flavour of this sauce: it is usually served with bread, rice, custard, or any dry pudding that is not very rich.
Time: Altogether, 15 minutes.
Average cost: 4d.
Sufficient: for 6 or 7 persons.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats