How much did arrowroot cost in the Victorian era?

In the Victorian era, arrowroot was considered a valuable food item, often used as a thickening agent in cooking and for making infant foods. The price of arrowroot varied depending on quality and availability, but it typically ranged from about 1 shilling to 2 shillings per pound. This cost reflected its status as a specialty item, particularly in upper-class households. Overall, it was more expensive than many common flours, highlighting its perceived benefits and culinary uses.