Mushroom Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 6
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 153. The excerpt below is the record exactly as published.
Mushroom Sauce Make 2 c medium white sauce (4 T flour, 4 T butter, 2 c liquid), using part cream and part chicken stock. To this add two cans of the button mushrooms. Season well and just before serving add i T minced parsley
Cook this with the app: pantry check, scaling, and the assistant.