White Sauce

Name: White Sauce
Ingredients: two tablespoons of butter; two tablespoons of flour; one cup of milk; one fourth teaspoon of salt; a speck of pepper

From Principles of cooking, 1914

Thin white sauce uses 1 tablespoon of flour; thick uses 3-4 tablespoons.

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. — 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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