Thin White Sauce
From Principles of cooking, 1914
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 Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.
thin White Sauce over them, and sprinkle with buttered crumbs. Bake 20 to 30 minutes in a slow oven. | Thin White Sauce. — Two tablespoons butter, one table- spoon flour, one cup milk, one fourth teaspoon salt, speck of pepper
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