White Sauce
From Camp cookery (Kephart), 1910
Cold fish that has been left over is good when heated in this sauce.
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 42. The excerpt below is the record exactly as published.
White Sauce. — 2 tablespoonfuls butter. 2 heaped tablespoonfuls flour. 1 pint milk. 14 teaspoon ful salt. Ys teaspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.