Melted Butter
From English and French cookery, 1890
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
Nutrition per serving
350Calories
18 gProtein
35 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories350 kcal
Protein18 g
Carbohydrates35 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium752 mg
Calcium602 mg
Iron0.9 mg
Magnesium62 mg
Phosphorus509 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate25 mcg
Choline87 mg
Water431 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 31. The excerpt below is the record exactly as published.
Melted Butter. — Mix 2 tablespoonfuls of flour with a little smooth SOUPS AND SAUCES. 47 milk to a smooth paste ; boil I a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.