White Sauce
From The Carbon County cook book, 1926
Presented as published in 1926. 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 Carbon County cook book (1926), page 32. The excerpt below is the record exactly as published.
White Sauce. Place in a saucepan 1 teaspoon butter, 2 tea- spoons flour. Cook without browning until well blended. Add 34, cup cold sweet milk and cool thoroughly. Keep free from lumps. Pour out in a dish to cool. MRS. F. L. BUCKIO. Mustard. One-third cup vinegar, one-third cup water, 3 heap- ing teaspoons mustard, 3 heaping teaspoons flour,
Cook this with the app: pantry check, scaling, and the assistant.