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Mushroom Sauce
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 44. The excerpt below is the record exactly as published.
Mushroom Sauce — Remove the stalks and gritty part from 1^ pint of mushrooms; wash, drain, and put them into % pint of well-flavored gravy, simmer them till quite tender, drain them, and keep them hot. Melt 1 oz. butter in a saucepan, add to it 1 oz. flour
Cook this with the app: pantry check, scaling, and the assistant.