White Sauce
From Salads, sandwiches, and savouries, 1901
This sauce is for decorative use.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.
white sauce thus : Mix loz. of sifted flour to a smooth paste with a little cold water, then, when this is perfectly blended, pour in very gradually a pint of absolutely boiling water or skim milk, bring it well to the boil, dissolve in it three-quarters to loz. of gelatine,
Cook this with the app: pantry check, scaling, and the assistant.