Cream Sauce (No. 2, Medium)
From Twenty lessons in domestic science, 1916
This is one of three methods for making cream sauces.
Presented as published in 1916. 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 Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 51. The excerpt below is the record exactly as published.
Cream Sauce (No. 2, Medium) 1 cup milk V2 teaspoon salt % tablespoons butter 2 tablespoons flour Method No. 2 : Warm the butter in a sauce pan, cream in tbe flour add the milk and cook until creamy. Add salt Cream Sauce (No. 3, ThicE) 1 cup milk % teaspoon salt
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