White Sauce
A historical recipe from The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914).
A historical recipe
The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Project Gutenberg eBook #49707.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.
Source and licence
From The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Digitised by Project Gutenberg, eBook #49707 (https://www.gutenberg.org/ebooks/49707). 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.
New Zealand. Associated with New Zealand by the book is about New Zealand cookery (Cooking, New Zealand); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 pint of rich milk
- 1 tablespoonful of flour
- half teaspoonful of finely-chopped parsley
- ½ oz. cayenne pepper Place spices
- a quart of best malt vinegar
- a lb. brown sugar
- ¼ oz. each of chillies
Method
- Boil 1 pint of rich milk.
- Stir into it 1 tablespoonful of flour, previously made smooth in a little milk.
- To this add salt (and, if preferred, 1 teaspoonful of olive oil).
- Serve hot.
- For parsley sauce, just add before serving half teaspoonful of finely-chopped parsley.
- TOMATO SAUCE (No.
- 1).
- 12 lbs.
- tomatoes 2 lbs.
- onions 2 ozs.
- garlic (chopped fine) 1 oz.
- ground ginger ½ oz.
- cloves 4 ozs.
- salt ½ oz.
- cayenne pepper Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat through a sieve or colander till nothing but skin and seed remains.
- When cool, add a quart of best malt vinegar, half a lb.
- brown sugar, boil again until it is as thick as cream.
- Bottle and cork when cold.
- Always put sauce in small bottles if convenient, it keeps better, and seal top of same.
- TOMATO SAUCE (No.
- 2).
- 12 lbs.
- tomatoes 2 lb.
- cooking apples 1 lb.
- onions ¾ lb.
- sugar ¼ lb.
- salt 2 ozs.
- each of allspice and garlic ¼ oz.
- each of chillies, mace and cloves 1 quart best English malt vinegar Wipe and break the tomatoes, cut up garlic, apples, and onions.
- Boil all together with rest of ingredients 3 to 4 hours.
- Strain and bottle.