White Sauce
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
A brown sauce can be made by browning the butter before adding flour.
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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 42. The excerpt below is the record exactly as published.
White Sauce. — Take two tablespoon- fuls each butter and flour. Melt the butter in a saucepan. Stir in the flour and work in the butter until smooth. Cook it, stir- ring until the flour swells and is smooth. Add one cup scalded milk gradually, and boil, stirring constantly until the mixture 402 thickens. Stir in a seasoning of salt and pepper and serve hot. UvSe one tablespoonful flour
Cook this with the app: pantry check, scaling, and the assistant.