Medium White Sauce
From Domestic science, principles and application, 1914
This is used for creamed vegetables, fish, meat, and cream toast.
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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 26. The excerpt below is the record exactly as published.
medium white sauce. Time Table Guide for Cooking Asparagus 30 to 45 min. Beans, (string) 1 to 2 hr. Beans, (lima) 1 to 13^ hr. Beets 1 hr. Cabbage 3^ hr. Cauhflower 3^ hr. Carrots 30 to 40 min. Corn (green) 15 to 20 min. Onions 40 to 60 min. Parsnips 1 to 2 hr. Potatoes 20 to 40 min. Peas 30 to 40 min. Spinach 20 to 30 min. Squash (summer) 30 to 45 min. Turnips 40 to 60 min. white sauces 1. Thin White Sauce 2 tbsp. butter 1 tbsp. flour to 1 c. milk }4 tsp. salt Dash pepper This is used for cream soups and scalloped dishes. 2. Medium White Sauce 2 tbsp. butter 2 tbsp. flour to 1 c. milk 14 tsp. salt, dash of pepper
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