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White Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 2
This is used for scalloped dishes, cream soups, etc.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 24. The excerpt below is the record exactly as published.
White Sauce There are three kinds of White Sauce generally used — thin, medium, and thick. The Thin is used for scalloped dishes, cream soups, cream toast, etc. The Medium is used for creamed vegetables, fish, etc., and the Thick for making croquettes and souffles. For Thin White Sauce use i tablespoon flour to 2 tablespoons butter and i cup milk. For Medium White Sauce use 2 tablespoons flour, 2 tablespoons butter and i cup milk.
Cook this with the app: pantry check, scaling, and the assistant.