White, Milk or Cream Sauce
From My best 250 recipes, 1907
Presented as published in 1907. 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 My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 11. The excerpt below is the record exactly as published.
WHITE, MILK OR CREAM SAUCE Rub together a tablespoonful of butter and one of flour; add half a pint of cold milk, stir until boiling; take from the fire, add half a tea- spoonful of salt and a saltspoonful of white pep- per. Serve with boiled mutton, potatoes, white meats or green vegetables. ENGLISH DRAWN BUTTER Rub together a tablespoonful of butter and one of flour. Add slowly half a pint of boiling water, beating all the while. Boil for a moment, take from the fire; add half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.