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Melted Butter
From A year's cookery, 1880
Serves 2
This forms the basis of many sauces.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 207. The excerpt below is the record exactly as published.
melted butter. To make Melted Butter. — Melt an ounce of butter in a small sauce¬ pan. Draw the pan back, and mix in gradually half an ounce of flour. Cook the paste for a minute, beating it all the time with the back of a wooden spoon. If this is done the sauce will not be likely to oil ; then add half a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.