White Sauce

Ingredients

• One gill of milk
• one gill of cream
• one tea-spoonful of arrowroot
• one-third of a salt-spoonful pounded mace
• one ounce of butter
• one half tea-spoonful of lemon-juice
• one half table-spoonful of sugar

Method

1. 1

   Melt the butter in a small sauce-pan, stir in the arrowroot.

2. 2

   When blended, add the milk gradually.

3. 3

   Continue stirring until the milk boils, then add the cream, mace, and sugar.

4. 4

   Cook for two minutes, remove from fire, and squeeze in the lemon-juice after one minute.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 120. The excerpt below is the record exactly as published.

White Sauce. — One gill of milk, one gill of cream, one tea-spoonful of arrowroot, one-third of a salt-spoonful pounded mace, one ounce of butter, one half tea-spoonful of lemon-juice, one half table-spoonful of sugar

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