Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream Stock
From The Institute cook book, 1913
Serves 2
This cream sauce is used instead of stock as the foundation for many soups.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pint milk
- 1 tablespoon butter
- 1 tablespoon flour
- Vi teaspoon salt
- Red or black pepper
Method
Melt the butter over the fire and add the flour, being careful not to let it brown.
Add the milk gradually, stirring constantly to prevent lumps; then add the seasoning.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.
CREAM STOCK 1 pint milk 1 tablespoon butter 1 tablespoon flour Vi teaspoon salt Red or black pepper
Cook this with the app: pantry check, scaling, and the assistant.