Arrowroot Sauce—Clear

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 rounded teasp. arrowroot
  • ½ pt. fruit juice or white wine and fruit


Blend the arrowroot with a little cold liquid. Boil the rest of the liquid with lemon juice and rind to taste. Remove rind and stir the boiling liquid into the blended arrowroot, return the mixture to the pan and bring it just to boiling-point. Sweeten to taste.