vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Butter, Brown
From Cassell's dictionary of cookery, 1892
Serves 4
Ensure butter is cool before mixing to avoid spattering.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 275. The excerpt below is the record exactly as published.
Butter, Brown. — Melt six ounces of butter in a stewpan over the fire untO. it becomes of a brown colour, and then allow it to become cold. Take another stewpan, and put into it a cupful of vinegar with pepper
Cook this with the app: pantry check, scaling, and the assistant.