vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
White Sauce
From The complete cook book, 1900
Serves 4
Excellent with fish and many vegetables.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 83. The excerpt below is the record exactly as published.
WHITE SAUCE. One quart of milk, four tablespoonfuls of butter or a half -cup of cream, four tablespoonfuls of flour, a small bit of onion, two sprigs of parsley, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.