Plain Sauce
From Selection and preparation of food, 1907
Which of these sauces would be suitable with a very rich pudding? Why?
Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 29. The excerpt below is the record exactly as published.
Plain Sauce. I tbsp butter i c brown sugar i tbsp flour i c liquid
Cook this with the app: pantry check, scaling, and the assistant.