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Manied Butter
From Soyer's standard cookery, 1912
Serves 1
This butter is made immediately before dishing up.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 43. The excerpt below is the record exactly as published.
Manied Butter. Mix, until perfectly combined, four ounces of butter and three ounces of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.