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White Sauce
From The farm cook & rule book, 1923
Serves 4
Makes about 2 quarts.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 96. The excerpt below is the record exactly as published.
white sauce V2 cupful buttered crumts 4 tablespoonfuls butter Grease a pan, cover with a layer of sliced boiled potatoes^ then with white sauce to which the onion and salt have been added. Add another layer of potatoes and white sauce. Cover with the buttered crumbs and bake until brown. This serves about 20 persons. White Sauce 2 quarts milk 1 tablespoonful salt 1 cupful flour % cupful butter
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