White Sauce for Soups

Name: White Sauce for Soups
Ingredients: two tablespoons butter; two tablespoons flour; one cup hot milk; one half teaspoon salt; one fourth teaspoon white pepper

From The school kitchen textbook, 1915

Be careful not to brown the flour.

Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 95. The excerpt below is the record exactly as published.

White Sauce for Soups Melt two tablespoons butter in a saucepan; cook it in two tablespoons flour. Add gradually one cup hot milk 178 VEGETABLE SOUPS 179 or cream. Season with one half teaspoon salt and one fourth teaspoon white pepper

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