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White Sauce
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 276. The excerpt below is the record exactly as published.
WHITE SAUCE. A tablespoonful of butter is placed in a saucepan. As soon as it bub- bles add a tablespoonful of flour and stir it for five minutes, when it may be set on the back of the stove, and a cupful of milk poured in, the stir- ring going on all the time. Use salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.