Ghee

Ingredients

• any quantity of butter

Method

1. 1

   Use a large pan.

2. 2

   Take any quantity of butter (so long as it does not more than half fill the pan), place on a slow fire and boil.

3. 3

   When it threatens to bubble over, sprinkle with cold water.

4. 4

   After several boils, throw in a handful of bay or mint leaves; give one more boil, allow to cool, and, before it congeals, pour it into wide-mouthed bottles or jars, cork down, and keep dry.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 17. The excerpt below is the record exactly as published.

Ghee.” — Use a large pan. Take any quantity of butter

Cook this with the app: pantry check, scaling, and the assistant.