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Boux
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 54. The excerpt below is the record exactly as published.
Boux. Put in saucepan 1 tablespoon of butter ; when it bubbles, add 1 tablespoon of flour; let cook several minutes. If used for thicken- ing white sauce or soups do not allow it to brown, but for brown sauce, cook until brown. This amount is sufficient for 1 pint of soup or gravy
Cook this with the app: pantry check, scaling, and the assistant.