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Printanier Butter
From Soyer's standard cookery, 1912
Serves 4
With carrots, mince and cook with consomme, sugar and butter until the diluent is quite reduced. After cooking they are pounded, with their own weight of butter and rubbed through sieve.
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
Nutrition per serving
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.1 kcal
Protein0.2 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium11 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline1.5 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 4 servings.
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.
Printanier Butter. These butters are made from all early-season vegetables
Cook this with the app: pantry check, scaling, and the assistant.