vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Butter Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 109. The excerpt below is the record exactly as published.
Butter Sauce. Two table-spoonfuls of flour, half a cupful of butter and one pint of boiling water. Work the flour and butter together until light and creamy, and gradually add the boil- ing water. Stir constantly until it comes to a boil, but do not let it boil. Take from the fire, and serve. A table- spoonful of lemon juice and a speck of cayenne may be added if you choose. A table-spoon ful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.