Oiled Butter
From The "Queen" cookery books: Vegetables, 1902
This is clarified butter used for frying.
Presented as published in 1902. 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 5. The excerpt below is the record exactly as published.
Oiled butter : Boil ^Ib. of butter very gently at the side of the stove for twenty to thirty minutes, being careful not to let it catch and so discolour ; when perfectly clear, and looking like good salad oil, pour it off very carefully — not to disturb the sediment — into a previously scalded sauce-boat, adding a little white pepper and lemon juice if liked
Cook this with the app: pantry check, scaling, and the assistant.