Cream Sauce
From Buckeye cookery, 1892
Serves 2
Good for vegetables, omelets, fish, or sweet breads.
Presented as published in 1892. 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 Buckeye cookery (1892), page 72. The excerpt below is the record exactly as published.
CREAM SAUCE. ? Heat one table-spoon butter in a skillet, add a tea-spoon flour, — and stir until perfectly smooth, then add gradually one cup of cold milk
Cook this with the app: pantry check, scaling, and the assistant.