Thick Sauce
From Soups, savouries, sweets, with a chapter on breads, 1889
Reheat carefully to avoid curdling.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 4. The excerpt below is the record exactly as published.
Three ounces of butter, three ounces of flour, three mushrooms or teaspoonful of mushroom ketchup, one pint of white stock — meat or vegetarian — one gill of milk
Cook this with the app: pantry check, scaling, and the assistant.