White Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 293. The excerpt below is the record exactly as published.
White Sauce. This is made in the same way as brown sauce, care being taken not to brown the butter and flour. When it has been boiled for three minutes, add one gill of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.