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White Roux
From The thorough good cook, 1895
Serves 1
When mixed with about five pints of stock, it will have the consistency of cream.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 191. The excerpt below is the record exactly as published.
White Roux, or Thickening. Clarify four ounces of butter, with which mix about eight tablespoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.