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.
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