White Sauce

Name: White Sauce
Ingredients: 1 pint of white stock; 2 oz. of butter; 1| oz. of flour; 6 mushrooms; Half a pint of cream; The juice of half a lemon

From The official handbook for the National Training School for Cookery, 1891

Time required is about half an hour if the stock is made.

Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 103. The excerpt below is the record exactly as published.

White Sauce. 267 SAUCES. Lesson No. i. WHITE SAUCE. Average cost of " White Sauce' (about one pint and a half). INGREDIENTS. s. d. 1 pint of white stock o j\ 2 oz. of butter ? o 2 i| oz. of flour o oh 6 mushrooms o 3 Half a pint of cream 1 o The juice of half a lemon

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