Cheese Sauce
Recipe No. 496 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 496 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Flour, sifted — 8 ounces (½ No. 56 dipper)
- Water, cold — 1½ pints (1 mess kit cup)
- Milk, evaporated — 4 — 14½ ounce cans
- Water (for milk) — 2 quarts (2 No. 56 dippers)
- Fat — 12 ounces (½ mess kit cup)
- Salt — ¾ ounce (1½ mess kit spoons)
- Cheese, chopped — 4 pounds (4 No. 56 dippers)
Directions
Key ingredients
- Mix flour and cold water; stir until smooth.
- Mix milk and water; heat to boiling point.
- Pour flour mixture slowly into hot milk, stirring constantly. Heat to boiling point; boil 5 minutes or until thick, stirring constantly. Add fat and salt. Remove from heat.
- Add chopped cheese; stir until cheese is melted.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — ⅔ oz Water, cold — 3¾ tbsp Milk, evaporated — ½ can (14½ oz) Water (for milk) — 10¼ tbsp Fat — 1 oz Salt — about ⅓ tsp Cheese, chopped — 5 oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 496, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.