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White Sauce
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 128. The excerpt below is the record exactly as published.
White Sauce Put two tablespoons of butter in saucepan, stir until bub- bling, add two tablespoons of flour, one-half teaspoon salt and a little pepper. Stir thoroughly until blended. Pour on grad- ually two cups of warm milk
Cook this with the app: pantry check, scaling, and the assistant.