Melted Butter
From Soyer's standard cookery, 1912
Serves 2
Should it wait and be allowed to clarify, it will be found to disagree with certain people.
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.
Melted Butter. This, used principally as a fish sauce, should consist of but- ter, only just melted, and combined with a little table-salt and a few drops of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.