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Cheese Sauce

A historical recipe from Kitchen Tested Recipes from Canned Foods, by American Can Company. Home Economics Department.

A historical recipe

Kitchen Tested Recipes from Canned Foods, by American Can Company. Home Economics Department. Project Gutenberg eBook #62230.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Kitchen Tested Recipes from Canned Foods, by American Can Company. Home Economics Department. Digitised by Project Gutenberg, eBook #62230 (https://www.gutenberg.org/ebooks/62230). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1½ tablespoons Butter or Margarine 1½ tablespoons Flour ½ teaspoon Salt Dash of Pepper 1½ cups Milk ¾ to 1 cup grated Cheddar Cheese Melt butter or margarine in a saucepan.
  2. Add flour, salt and pepper;
  3. blend thoroughly.
  4. Add milk slowly.
  5. Continue cooking, stirring constantly until sauce has thickened.
  6. Sprinkle cheese in slowly, stirring constantly until melted and well blended.
  7. Approximately 1¾ cups of Sauce