Roux
From Catherine Owen's new cook book .., 1885
Used for thickening sauces.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 20. The excerpt below is the record exactly as published.
roux a fairly intelligent girl can make excellent sauces. 2* 34 Culture and Cooking, For roux melt slowly half a pound of butter over the fire, skim it, let it settle, then dredge in eight ounces of fine flour
Cook this with the app: pantry check, scaling, and the assistant.