White Sauce
From The Landmarks club cook book, 1903
Serves 6
Good with asparagus, artichokes, fish, etc.
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 58. The excerpt below is the record exactly as published.
WHITE SAUCE. Put in a saucepan a lump of very fresh butter. When it is melted but not warm, stir in briskly the same volume of flour, one heaping spoonful of each making about one and a half pints of sauce. Slowly add in some tepid water, turning briskly on a very slow fire. When the sauce is perfectly smooth and thick, after ten minutes’ cooking, salt and pepper it ; take off from the fire and pour it slowly in a bowl containing a yellow of egg, raw, and a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.