Cream or White Sauce
From Every-day dishes and every-day work, 1897
If lumps are found, turn it through a fine, hot colander into the serving dish.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 58. The excerpt below is the record exactly as published.
Cream or White Sauce. — Heat a pint of rich milk, or part cream, to boiling, and stir into it one tablespoonful of flour pre- viously rubbed smooth in a little mi
Cook this with the app: pantry check, scaling, and the assistant.