White Sauce
From Household cookery, 1905
Presented as published in 1905. 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 Household cookery (1905) by E. Crichton, page 30. The excerpt below is the record exactly as published.
white sauce. i dessert-spoonful vinegar. 2 table - spoonfuls chopped capers. Method. — Stir the chopped capers well into the sauce ; add the vinegar. Reheat and serve. SWEET SAUCES German Egg Sauce I egg. J pint sherry. Strip of lemon-rind. i dessert-spoonful sugar. Method. — Slightly warm the sherry, put in a basin with sugar, egg, and lemon-rind ; place the basin over warm water. Whisk till sauce is thick and frothy. Serve at once. Raspberry Sauce 2 table-spoonfuls raspberry jam. } pint water. I table- spoonful sugar. Carmine. Method, — Put jam, sugar, and water in a pan ; boil from 10 to 1 5 minutes. Rub through a hair sieve. Add a few drops of carmine if necessary, to improve colour. 68 HOUSEHOLD COOKERY Wine Sauce I oz. butter. i oz. sugar. I oz. flour. \ pint milk
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