White Sauce for Vegetables
From A text-book of cooking, 1915
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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 28. The excerpt below is the record exactly as published.
WHITE SAUCE FOR VEGETABLES or 1£ tablespoonf uls flour 1 tablespoonful batter 2 tablespoonf uls flour 1} tablespoonf uls butter \ teaspoonful salt White pepper £ cupful milk J cupful vegetable stock Cook as directed for Cream Sauce. (See Cream Toast, p. 57.) The thickness of White Sauce for vegetables de- pends upon the kind of vegetable. The thinner sauce is generally more satisfactory with starchy vegetables. CRUMBS FOR SCALLOPED DISHES 1 cupful soft bread crumbs J teaspoonful salt White pepper or cayenne 1 tablespoonful butter
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