White Sauce
From The Mary Frances cook book, 1912
White Sauce is very good to pour over cooked vegetables, like new boiled potatoes and green cabbage; also nice to use for warming over cooked meats, like cold chicken and canned salmon.
Presented as published in 1912. 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 Mary Frances cook book (1912) by Jane Eayre Fryer, page 20. The excerpt below is the record exactly as published.
White Sauce. 2 tablespoons butter _ 1 cup hot milk 2 tablespoons flour \ teaspoon salt dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.