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Butter, Melted
From Cassell's dictionary of cookery, 1892
Serves 2
A superior melted butter may be made by using cream instead of water, and leaving out the flour.
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 276. The excerpt below is the record exactly as published.
Butter, Melted. — Mix a little flour with a quarter of a pound of butter. Put it, -wath a wine-glassful of water
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