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White Sauce
From The home cook book, 1905
Serves 2
Onion juice or chopped onion can be added for flavor.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 82. The excerpt below is the record exactly as published.
WHITE SAUCE To a tablespoon of melted butter beat a tablespoon of flour, half a teaspoon of salt and an eighth of a teaspoon of white pepper. A quarter of a teaspoon of onion- juice, or half a teaspoon of chopped onion, may also be added, but is not an essential. Over all well mixed pour a cup of creamy milk, or stock
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