vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Butter, Melted (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Good melted butter should not be too thick or pasty.
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 (another way). — Take a piece of butter the size of a hen's egg, cut it into three or four slices, and work in as much of a dessert-spoonful of flour as the butter will take up. Put this into a saucepan with three- quarters of a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.