Cheese Sauce

Name: Cheese Sauce
Ingredients: j- oz. of butter; i oz. of flour; J pint of milk and water; 2 oz. of grated cheese; and seasoning

From Instruction in cookery (Methuen's text-books, Thompson), 1908

Good for cauliflower, sprouts, haricot beans, macaroni, boiled fish, or steamed fish.

Presented as published in 1908. 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 Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 32. The excerpt below is the record exactly as published.

Cheese Sauce (for cauliflower, sprouts, haricot beans, macaroni, boiled fish, or steamed fish) — j- oz. of butter, i oz. of flour, J pint of milk and water, 2 oz. of grated cheese, and seasoning

Cook this with the app: pantry check, scaling, and the assistant.