White Sauce
From For the comfort of the family, 1914
Using cream instead of milk and adding lemon juice and celery salt makes a delicious sauce for chicken.
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 For the comfort of the family (1914) by Josephine Story, page 6. The excerpt below is the record exactly as published.
White Sauce — Melt two tablespoons of butter in a small saucepan, add two tablespoons of flour, one-quarter teaspoon of salt, one-quarter teaspoon of pepper. Stir until blended, then add one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.