Medium White Sauce
From Principles of food preparation, 1914
Butter should not be heated more than necessary.
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 7. The excerpt below is the record exactly as published.
medium white sauce (see recipe). Method. Break the potatoes with a fork into good- sized pieces, and arrange these in a layer to cover the bot- tom of a baking-dish. Add a layer of grated cheese, then cover with white sauce, and proceed in this way until all the ingredients have been used. Cover with buttered crumbs (see recipe), and bake until brown on top. Medium White Sauce Ingredients. 4 tablespoonfuls butter. 3^ teaspoonful pepper. 4 tablespoonfuls flour. 2 cups milk. 3^ teaspoonful salt
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