Cream Sauce
From Some simple Sunday suppers, 1895
This is for sweetbreads, mushrooms, chopped chicken, etc.
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 8. The excerpt below is the record exactly as published.
Cream Sauce. — Heat one-half pint of milk nearly to the boiling point, and thicken with one tablespoonful of flour, rubbed smooth in a little wa- ter. Add one tablespoonful of butter. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.