vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
White Sauce (Alternate)
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 59. The excerpt below is the record exactly as published.
One cup milk, hot, one tablespoon of butter, one tablespoon of flour. Butter should be melted and bubbling before adding flour. Put in the flour all at once, stir smooth, add the hot milk slowly, allowing the sauce to boil up once between each ad- dition of milk. When done, add half teaspoonful salt, one- quarter teaspoonful pepper
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