Creamed Vegetables
From War cook book, 1918
One-half as much cornstarch may be used for thickening instead of flour.
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 25. The excerpt below is the record exactly as published.
CREAMED VEGETABLES. Use potatoes, turnips, celery, onions, cabbage, cauli- flower, beets, parsnips, salsify, Brussels sprouts, car- rots, etc. Make a white sauce, using equal portions fat and flour — one to two tablespoons to one cup hot milk
Cook this with the app: pantry check, scaling, and the assistant.