American
Thin White Sauce
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 tablespoons Butter
- 1½ tablespoons Flour
- 1 cup Scalded Milk
- ¼ teaspoon Salt
- Few grains Pepper
Make it
Method
- 1
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy.
- 2
If a wire whisk is used, all the milk may be added at once.
Source & rights
Where this recipe comes from
Thin White Sauce, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.