White Sauce
From Simple cooking of wholesome food for the farm home, 1913
Thick sauce is made by using four tablespoons flour, and a thin sauce by using one tablespoon of flour.
Presented as published in 1913. 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 Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 10. The excerpt below is the record exactly as published.
white sauce may be used on almost any vegetable — peas, beans, carrots, potatoes, cauliflower, 18 Bulletin of the University of Texas cabbage, asparagus, etc. Vegetables cooked for long hours in the pot with pork (as pork and cabbage, pork and string beans) and served with the grease over them are indigestible, because they become coated with a film of fat which interferes with the digestion of the stomach. White Sauce. — Two tablespoons butter, two tablespoons flour, one cup milk, one-half teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.