Arrowroot or Cornflour Sauce
From The book of plain cooking, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 51. The excerpt below is the record exactly as published.
either arrowroot or cornflour, and mix with milk and a little grated lemon-peel. Boil some milk and pour over, well stirring. Put altogether in the saucepan, and boil up, stirring the same way the whole while, adding a little brandy or sherry, and castor sugar
Cook this with the app: pantry check, scaling, and the assistant.