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Cream Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
A cupful of chopped boiled lobster can be added to this sauce.
Presented as published in 1885. 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 Corson's practical American cookery and household management (1885) by Juliet Corson, page 120. The excerpt below is the record exactly as published.
CREAM SAUCE. Put in a saucepan over the fire four tablespoonfuls of butter and two of flour, and stir them until they are smoothly blended ; then gradually stir in a pint of cream or rich milk, a saltspoonful of powdered mace,- quarter of a saltspoonful of white pepper, a dust of cayenne, and a level teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.