White Sauce

Name: White Sauce
Yield: 1 servings
Ingredients: Three table-spoonfuls of butter; One table-spoonful of chopped onion; Two table-spoonfuls of chopped celery; One table-spoonful of chopped carrot; Three table-spoonfuls of flour; One pint of stock; One-half cupful of cream or milk; Salt and pepper to taste

From The Pattern cook-book, 1890

Serves 1

Good for heating cold fish.

Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 57. The excerpt below is the record exactly as published.

WHITE SAUCE. Three table-spoonfuls of butter. One table-spoonful of chopped onion. Two table-spoonfuls of chopped celery. One table-spoonful of chopped carrot. Three table-spoonfuls of flour. One pint of stock. One-half cupful of cream or milk. Salt and pepper to taste

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