Cream Sauce
From The century cook book, 1894
Serves 6
If at all lumpy, strain before serving.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 45. The excerpt below is the record exactly as published.
Cream Sauce. P«t a teacupful of butter in a sauce pan and when melted, stir in a small teacupful of flour, cook but do not brown; then add a little less than a quart of boiling milk
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