Dessert
Cream gravy for black bass
Marion Harland’s original method for Cream gravy for black bass, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook together a tablespoonful, each, of butter and flour, and when blended strain slowly upon them a cupful of the water in which the bass was boiled, and stir until smooth and thick.
- Season to taste with celery salt and white pepper, and stir in a gill of cream to which a pinch of baking-soda has been added.
Historical transcription
Source method
- 1
Cook together a tablespoonful, each, of butter and flour, and when blended strain slowly upon them a cupful of the water in which the bass was boiled, and stir until smooth and thick. Season to taste with celery salt and white pepper, and stir in a gill of cream to which a pinch of baking-soda has been added. Make very hot, but do not boil, and as soon as hot remove from the fire.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.