White Sauce
From Principles of cooking, 1914
Thin white sauce is made by using one tablespoon of flour instead of two. Thick white sauce is made by using from three to four tablespoons of flour.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 15. The excerpt below is the record exactly as published.
White Sauce. Calculate cost. At what meal would you serve boiled onions ? Onions contain :—_ Water Carbohydrate Cellulose! Protein Fat Mineral Matter 87.6% 9.90% 8% TO, 93 169% 1 This cellulose is included in the carbohydrate. 40 3 PRINCIPLES OF COOKING The carbohydrate in onions is mainly in the form of cellulose and sugar. (Test may be made for starch.) Onions contain a volatile oil which gives to them their distinctive flavor. The oil is also soluble in water; much of it is dissolved in the water during cooking as well as evaporated with the steam. If the dish in which the onions are cooking is left uncovered, much of the oil passes off gradually in the steam, and the odor of boiled onions is not as noticeable as when the dish is kept covered and the cover removed occasionally. STATEMENT OF PRINCIPLES INVOLVED. 1. Heat and moisture soften cellulose. 2. Volatile oil is soluble in water. Recipe for White Sauce. — Melt two tablespoons of butter, add two tablespoons of flour, and rub them together thoroughly. Add one cup of milk and cook until it thickens, stirring constantly. Add one fourth teaspoon of salt and a speck of pepper
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