A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Very nice in place of cold cream. Make sure the flour is completely dissolved and free from lumps.
Preserved exactly as written in the original source
Dissolve a tablespoonful of flour in cold milk; see that it is free from lumps
Whisk an ounce of butter and a cupful of sugar to a cream and add to it a pinch of salt
Mix together half a pint of milk, one egg and the flour
Stir this into the butter and add a dash of nutmeg, or any flavor
Heat until near the boiling point and serve
Modern guidance to help you succeed with this vintage recipe
Dissolving the flour in cold milk first prevents lumps by allowing starch granules to separate before heating. When heated, these starch granules gelatinize and thicken the sauce through a process called gelatinization. Creaming the butter and sugar creates an emulsion that helps stabilize the sauce, while the egg provides additional emulsifying lecithin and creates a smooth, custard-like consistency. Heating to just below boiling (around 180-185°F) cooks the egg and activates the starch without curdling the proteins.
This sauce is best made fresh and served immediately. If necessary, it can be made up to 2 hours ahead and kept warm in a double boiler or bain-marie over low heat, whisking occasionally to prevent a skin from forming.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a double boiler or in a saucepan over very low heat, whisking constantly. Add a tablespoon of milk if the sauce has thickened too much. Do not microwave, as this may cause the egg to curdle.
AI-generated tips from Chef Cecil's culinary database
This sauce is best made fresh and served immediately. If necessary, it can be made up to 2 hours ahead and kept warm in a double boiler or bain-marie over low heat, whisking occasionally to prevent a skin from forming.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a double boiler or in a saucepan over very low heat, whisking constantly. Add a tablespoon of milk if the sauce has thickened too much. Do not microwave, as this may cause the egg to curdle.
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