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M. E. Ludwig cookbook, 1910
Page 45
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White Sauce. 3 tbsp butter 3 " flour 1 tsp. salt. White pepper 1 c. milk 1 c. water Things to be remembered. Eggs - a dash of salt added to the whites of eggs makes them whip better. Fold the whipped whites into any measure rather than stir them in as the latter method breaks the air cells. Break eggs one at a time into a saucer, so any can be rejected if necessary & the mixture will be spoiled. add a tbsp. of water to an egg used for crumbing in order to remove the stringiness. Milk - use a double boiler for milk. Milk is scaled when the water in the lower pan boils a pinch of soda bicarb mixed /c tomato before milk or cream is added
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White Sauce. 3 tbsp butter 3 " flour 1 tsp. salt. White pepper 1 c. milk 1 c. water Things to be remembered. Eggs - a dash of salt added to the whites of eggs makes them whip better. Fold the whipped whites into any measure rather than stir them in as the latter method breaks the air cells. Break eggs one at a time into a saucer, so any can be rejected if necessary & the mixture will be spoiled. add a tbsp. of water to an egg used for crumbing in order to remove the stringiness. Milk - use a double boiler for milk. Milk is scaled when the water in the lower pan boils a pinch of soda bicarb mixed /c tomato before milk or cream is added
Szathmary Culinary Manuscripts and Cookbooks
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