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Cream Sauce
From The national course in home economics, 1917
Serves 4
This recipe is by Inez Hall.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 274. The excerpt below is the record exactly as published.
CREAM SAUCE. Put into a saucepan one tablespoonful of flour and two tablespoonfuls of butter, place over a slow fire and stir lightly for two minutes, adding a pinch of sugar and salt and one teacupful of cream
Cook this with the app: pantry check, scaling, and the assistant.