Medium White Sauce

Ingredients

• 2 tablespoons flour
• 2 tablespoons fat
• 1 cup of milk
• 1 teaspoon salt

Method

1. 1

   Heat milk and fat in a double boiler.

2. 2

   Mix flour with a small amount of cold milk, then add to hot mixture while stirring.

3. 3

   Boil for two minutes until thickened.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 58. The excerpt below is the record exactly as published.

cup of milk. To prevent lumping, the starch grains should be separated by mixing with the sugar and with a small portion of the cold milk be¬ fore adding to the hot milk. Starch puddings flavored with vanilla are called "white pud¬ ding” or "blanc mange.” Cocoa and chocolate contain starch and will affect the consistency of the pudding, making it thicker. Consequently the amount of starch may need to be reduced. When chocolate is used it should be melted in the hot milk before the starch is added; when cocoa is substituted for chocolate it should be combined with the starch and sugar. The pudding mixture should be brought to a boil directly over the heat for two min¬ utes to gelatinize the starch and destroy its raw flavor. Longer cooking, 5 to 10 minutes in a double boiler, improves the flavor of the pudding. It should be kept closely covered to prevent evaporation. Any flavoring ex¬ tract should be added after the pudding has been cooked. White Sauces. White sauces are cooked mixtures of flour and milk, which have the consistency of cream. On this account they are sometimes called cream sauces. Some form of fat is added for flavor and richness. Proportions for White Sauces Flour Fat Milk Salt Thin white sauce . Standard . Medium thick . Thick . Tablespoons 1 2 3 4 Tablespoons 1 2 3 4 Cup 1 1 1 1 Teaspoons l 4 1 4 1 4 i [63] The typical medium white sauce is made with 2 tablespoons flour and 2 tablespoons fat

Cook this with the app: pantry check, scaling, and the assistant.