Drawn Butter Sauce
From Principles of food preparation, 1914
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 25. The excerpt below is the record exactly as published.
Drawn Butter Sauce Ingredients and Proportions. To each cupful of thin cream add one tablespoonful of butter and one-half table- spoonful of flour rubbed together. Seasoning in the proportion for Medium White Sauce
Cook this with the app: pantry check, scaling, and the assistant.