Butter
From Principles of food preparation, 1914
Compare this with the ordinary creamery butter.
Presented as published in 1914. 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
Nutrition per serving
97Calories
1 gProtein
1 gCarbs
10 gFat
Full nutrition (22 nutrients)
Calories97 kcal
Protein0.6 g
Carbohydrates1.1 g
Total Fat10 g
Saturated Fat5.8 g
Monounsaturated Fat2.1 g
Cholesterol29 mg
Sodium5.8 mg
Potassium27 mg
Calcium17 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water16 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 44. The excerpt below is the record exactly as published.
Butter Beat an ounce of thick cream
Cook this with the app: pantry check, scaling, and the assistant.