Sweet Sauce with Arrowroot
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
For best flavour, rub lemon on sugar before adding to the sauce.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 58. The excerpt below is the record exactly as published.
sufficient arrowroot to thicken half a pint of water, which has been previously well sweetened with sugar. Before adding the arrowroot colour the water a bright pink with cochineal. When the sauce is suffi- ciently thick, but not so thick that it cannot be poured over the pudding, add to it two or three tablespoonfuls of rum. This sauce can also be flavoured with essence of cloves, essence of cinna- m
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