Medium White Sauce
From The Central cook book, 1924
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 49. The excerpt below is the record exactly as published.
MEDIUM WHITE SAUCE 2 tablespoons butter. 2 tablespoons flour to 1 cup milk. 14 teaspoon salt. Dash of pepper
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