White Sauce
From The Williamston cook book, 1950
Recipe by Mrs. Henry Griffin.
Presented as published in 1950. 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 Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 28. The excerpt below is the record exactly as published.
WHITE SAUCE 4 tbsp. flour 1 cup milk 3 tbsps. butter 1% tsp. salt Melt butter and add flour, then add 1 cup of milk, % teaspoon salt, and black pepper to taste. Cook until tmick, stirring constantly. Mrs. Henry Griffin. COOKED DRESSING 1 tbsp. sugar 1 egg 1 tsp. salt 3%4 cup milk 1 tsp. prepared mustard 4 tbsp. vinegar 114 tbsp. flour Mix well and cook over hot water, stirring constantly, until thick. Add 1 tbsp. butter
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