White Sauce
From The blue ribbon cook book, 1904
If a wire whisk is used, all the milk may be added at once.
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 20. The excerpt below is the record exactly as published.
WHITE SAUCE. 2 tablespoons butter. 1 cup milk. 2 tablespoons flour. \ teaspoon salt. Few grains pepper
Cook this with the app: pantry check, scaling, and the assistant.