Thin White Sauce
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 10. The excerpt below is the record exactly as published.
thin white sauce. Cream of Corn Soup—Make same as above. Sprinkle with finely chopped parsely. Cream of Baked Bean Soup—Put beans through sieve. Add thin white sauce. Cream of Pea Soup— Make like Cream of Carrot Soup. Rule for Thin White Sauce—To 1 tablespoon of melted butter, add 1 tablespoon of flour, 14 teaspoon of salt, and a dash of Blue Ribbon pepper. Add 1 cup heated milk
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