French Melted Butter
From Wholesome cookery, 1887
Do not guess quantities to avoid spoiling the sauce. Adding cream at the last moment enhances the sauce.
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
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 17. The excerpt below is the record exactly as published.
Frencli Melted Butter. 1 heaped-up tablespoonful of flour, half a pint of water, 1|- ounces of butter, 1 teaspoonful of leruon-juice
Cook this with the app: pantry check, scaling, and the assistant.