Maitre d'Hotel Butter

Name: Maitre d'Hotel Butter
Ingredients: one cupful of good butter; a tablespoonful of lemon juice; two tablespoonfuls of finely chopped parsley; a little salt; a little white pepper

From What to eat, how to serve it, 1891

Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.

aitre d^ Hotel Butter. — Into one cupful of good butter work a tablespoonf ul of lem- on juice and two tablespoonfuls of finely chopped parsley, with a little salt

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