Butterscotch Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. moist, dark brown sugar
  • ¼ pt. water
  • 1


Dissolve the sugar in the ¼ pt. water, add the butter and lemon rind and boil for 5 min. Remove lemon rind. Blend the arrowroot with 2 teasp. water; thicken the sauce with the blended arrowroot. Add vanilla and lemon juice to taste.