Cream Sauce for Boudins
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 8. The excerpt below is the record exactly as published.
Cream Sauce for Boudins — Melt i tablespoon butter, add one of flour, then pint cream or milk, stir continually until it boils, add 34 teaspoon salt and a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.