Melted Butter (2)
From Cookery book and general axioms for plain cookery, 1890
This method requires less butter while still making a good sauce.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 11. The excerpt below is the record exactly as published.
MELTED BUTTER (2). Ingredients : — 1 oz. flour. 4 oz. butter, i pint hot water
Cook this with the app: pantry check, scaling, and the assistant.