vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Roux
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Roux can be used in sauces and soups. It can be made in larger quantities and stored.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 23. The excerpt below is the record exactly as published.
Roux. Roux can be made either white or brown. To make it, melt two ounces of butter at the bottom of a saucepan over a slow fire, and when it is thoroughly melted add, little by little, two and a half ounces of flour
Cook this with the app: pantry check, scaling, and the assistant.