vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Melted Butter
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
This recipe emphasizes that melted butter should contain only butter, without any additional ingredients.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 83. The excerpt below is the record exactly as published.
Melted Butter. — Many years ago a French valet, when visiting with his master at English country houses, used to delight in teaching cooks the real method, as he called it, of making Melted Butter. He used to say : “ Melted Butter is “ Melted Butter ; it is not flour and water and butter, nor flour “ and milk and butter, but it is the butter and nothing else.” The valet’s recipe was : For one pint of Melted Butter use half a pound of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.