vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beurre de Ruisseau (Watercress Butter)
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 150. The excerpt below is the record exactly as published.
Beurre de Ruisseau {Watercress Butter). — Pick the leaves of the required quantity of watercress, and mince them as fine as possible, dry them in a cloth, then knead them with as much fresh butter as they will take up, adding a very little salt and white pepper
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