CbccBC Sauce
From Soups, savouries, sweets, with a chapter on breads, 1889
This sauce can be used for cheese macaroni or cheese porridge.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 6. The excerpt below is the record exactly as published.
CbccBC Sauce. A quarter pound of grated Parmesan cheese, one pint of milk, one ounce of butter, two teaspoonfuls of flour, half a teaspoonful of salt, mustard and pepper to taste, a salt- spoonful of bicarbonate of potash
Cook this with the app: pantry check, scaling, and the assistant.