White Sauce
From Vegetarian cookery, 1891
Serves 1
A very good white sauce may be made by adding mushrooms to butter sauce.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 66. The excerpt below is the record exactly as published.
White Sauce. Half a pint of mushroom broth, quarter of a pint of new milk, half an oimce of onion, a blade of mace, one ounce of flour, one ounce and a half of butter, juice of a lemon, two yolks of eggs, and four table-spoonfuls of good cream
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