Cooking Butter
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
Nutrition per serving
7126Calories
11 gProtein
0 gCarbs
794 gFat
Full nutrition (34 nutrients)
Calories7126 kcal
Protein11 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat794 g
Saturated Fat466 g
Monounsaturated Fat249 g
Polyunsaturated Fat28 g
Omega-31.4 g
Cholesterol1284 mg
Sodium82 mg
Potassium181 mg
Calcium118 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus177 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3103 mcg
Vitamin E17 mg
Vitamin K48 mcg
Vitamin B60.1 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 3. The excerpt below is the record exactly as published.
COOKING BUTTER. One pound of kidney suet, rendered slowly, one pound of melted butter
Cook this with the app: pantry check, scaling, and the assistant.