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French Melted Butter
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about five minutes.
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 552. The excerpt below is the record exactly as published.
French Melted Butter.— Melt over the fire, in a clean saucepan, four ounces of good I fresh butter, and keep moving the saucepan round in one direction until the butter is quite hot. Or, blend together four ounces of good fresh butter and a table-spoonful of flour. Put these ingredients into a saucepan, with two table-spoonfuls of water, half a spoonful of white vinegar, and a flavouring of nutmeg and salt
Cook this with the app: pantry check, scaling, and the assistant.