Butter-Milk Stew
From Buckeye cookery, 1892
Serves 2
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 Buckeye cookery (1892), page 319. The excerpt below is the record exactly as published.
BUTTER-MILK Stew.—Boil one pint butter-milk, add small lump butter, Some add a tea-spoon of ginger
Cook this with the app: pantry check, scaling, and the assistant.