Thick White Sauce
From Domestic science, principles and application, 1914
This is used for binding materials in croquettes.
Presented as published in 1914. 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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 26. The excerpt below is the record exactly as published.
Thick White Sauce 2 tbsp. butter 4 tbsp. flour to 1 c. milk 34 tsp. salt; dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.