Beurre Fondu
From The "Queen" cookery books: Vegetables, 1902
This method gives a creamy taste.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.
beurre fondu in a boat. (For beurre fondu put ‘ioz. of fresh butter into a pan with about half a teaspoonful of salt, quarter of a teasjDOonful of white pepper, and a dessertspoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.