Thin White Sauce
From Food study, 1917
This sauce can be used as a base for various cream soups.
Presented as published in 1917. 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 Food study (1917) by Mabel Thacher Wellman, page 72. The excerpt below is the record exactly as published.
THIN WHITE SAUCE CREAM SOUPS: CELERY AND POTATO A. MAKE CROUTONS IN THE OVEN. B. THE PRINCIPLE OF CREAM SOUPS. Wash and scrape some celery, and cut it into half-inch pieces. (Often only outside stalks and leaves are used, while the white, crisp pieces are kept to serve uncooked.) Cook about half a cup of celery, to which a small piece of onion may be added if desired, in boiling salted water. When soft, rub through a sieve. Make a white sauce using one tablespoon each of butter and flour, and exactly half a cup of celery water. Thin with milk, measuring the amount used
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