White Sauce

Ingredients

• one teaspoon very hot but not browned butter
• two level teaspoons cornstarch
• two and one-half level teaspoons flour
• four and one-half tablespoons milk
• one-sixteenth teaspoonful salt
• a few grains of pepper

Method

1. 1

   Add butter to cornstarch or flour, stir over heat till mixed and slightly thinner.

2. 2

   Slowly add warm milk, stirring till thick and smooth.

3. 3

   Heat to boiling point and remove from fire.

4. 4

   Season with salt and pepper.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 40. The excerpt below is the record exactly as published.

white sauce, serving it with one vegetable. Other vegetables if in season may be substituted for any in the list, or the number may be restricted to three. Roux, or Broivn Sauce. — 1 cup hot soup stock, i teaspoon salt, ^ saltsxDOon pepper, 1 teaspoon lemon juice, 1 teaspoon chopped onion, 1 tablespoon butter, 1 tablespoon flour. The stock may be made from bones from roasts or steak with addition of fresh meat from shin. Cut and break all and cover with cold water. Keep at simmering point three hours. Strain and season with salt and keep in ice chest in. closed dish. Melt the butter and add the onion. Fry till a light brown, add the flour, and cook till the mixture slightly thins, then add the hot stock two tablespoons at a time, stirring each time till smooth, season with lemon, pepper and salt, and strain. This is foundation for many sauces. STARCHY FOODS 73 WHITE SAUCE (i RECIPE) To one teaspoon very hot but not browned butter add two level teaspoons cornstarch, or two and one-half level teaspoons flour; stir over the heat till the products are thoroughly mixed and have become slightly thinner. Then slowly add one tablespoon warm milk, stirring it over the fire till mixture is thick and smooth, then add a second tablespoon milk, continue till four and one-half tablespoons milk have been added. Heat product to the boiling point and remove from the fire. Season with one-sixteenth tea- spoonful salt and a few grains of pepper

Cook this with the app: pantry check, scaling, and the assistant.