Cream Sauce
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
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A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Cream, ½ cup.
- Flour, 1 heaped tablespoonful.
- Milk, 2½ cups.
- Mix the flour to a smooth cream in a little milk, boil the cream and remainder of the milk, and thicken with the flour.
- Salt to taste.
- If a richer sauce is desired the beaten yolks of one or two eggs may be added.
Plating
Cookware for this recipe
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Saucepan