vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Clarified Butter
From Tried favourites cookery book, 1909
Serves 4
Serve with boiled fish, artichokes, asparagus, etc.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 81. The excerpt below is the record exactly as published.
Clarified Butter. Put lb. fresh butter in pan, stand over a voiy little heat, boil very gently, skimming Avell, until it looks like a clear salad oil, pour veiy carefully into a sauceboat, keeping back the sediment
Cook this with the app: pantry check, scaling, and the assistant.