Hot Butter
From The "Queen" cookery books: Entrees, 1901
Used as a garnish or to finish delicate sauces.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 111. The excerpt below is the record exactly as published.
Hot Butter : For this purpose rub up a teaspoonful of either cayenne, coralline pepper, curry powder, or mustard flour with 5oz. to 6oz. of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.