White Roux
From Camp cookery (Kephart), 1910
Used for white gravy on fish, etc.
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 30. The excerpt below is the record exactly as published.
Melt slowly ^ lb. of butter, skim it well, let it stand for a minute to settle, and pour it off from the curd. Put the clear oily butter into a pan over a slow fire, shake into it enough sifted flour (7 or 8 oz.) to make a thick paste. Stir constantly and heat slowly and evenly until it is very thick and of a bright brown color. Put it into a jar. White roux
Cook this with the app: pantry check, scaling, and the assistant.