White Sauce
From A laboratory manual of foods and cookery, 1916
Hygienic method: Make a paste of flour and milk. Cook in a double boiler for 30 minutes. Just before serving, add butter, salt, and pepper.
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 33. The excerpt below is the record exactly as published.
White Sauce PROPORTIONS FLOUR BUTTER SALT MILK I. Thin - - cream soups .... i tbsp. i tbsp. Itsp. I C.
Cook this with the app: pantry check, scaling, and the assistant.