Cream Sauce
From The new home cook book, 1896
Serves 4
Add horseradish for fresh fish.
Presented as published in 1896. 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 The new home cook book (1896), page 54. The excerpt below is the record exactly as published.
CEEAM SAUCE. Anonymous. Cream together a large tablespoon of butter with a little flour, and put over a gentle heat ; add a little chopped 9 130 THE HOME COOK BOOK. parsley, a little grated onion, pepper, salt and nutmeg; when these ingredients are well mixed, add half a pint of cream or milk
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