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To Make Boux
From Kentucky receipt book, 1903
Serves 2
This amount is sufficient for 1 pint of soup or gravy.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 54. The excerpt below is the record exactly as published.
To Make Boux. Put in saucepan 1 tablespoon of butter ; when it bubbles, add 1 tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.