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Butter Sauce (Melted Butter)
From Vegetarian cookery, 1891
Serves 2
Should be about the thickness of good cream.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 63. The excerpt below is the record exactly as published.
Butter Sauce (Melted Butter). Tv’o ounces of butter, one large tea-spoonful of flour, and two table-spoonfuls of milk. Cut the butter in small pieces that it may melt more readily ; put it in a clean block-tin saucepan (kept for the purpose) ; add the flour and milk, well mixed, and about quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.