vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Truffled Butter
From Modern cookery, in all its branches, 1884
Serves 2
Truffles can be stored for months when prepared this way.
Presented as published in 1884. 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
467Calories
6 gProtein
41 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein5.6 g
Carbohydrates41 g
Fiber3.4 g
Sugars33 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol45 mg
Sodium4909 mg
Potassium275 mg
Calcium148 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus159 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A123 mcg
Vitamin E1.5 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline0.6 mg
Caffeine13 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 146. The excerpt below is the record exactly as published.
TRUFFLED BUTTER (AND TRUFFLES POTTED IN BUTTER.) {For the breakfast or luncheon table.') Cut up a pound of sweet fresh butter, and dissolve it gently over a clear fire ; take off the scum which will gather thickly upon it, and when it has simmered for three or four minutes, draw it from the fire, and let it stand until all the butter-milk has subsided ; pour it softly from this upon six ounces of ready-pared sound French truffles, cut into small, but rather thick, slices, and laid into a delicately clean enamelled saucepan ; add a full seasoning of freshly pounded mace and fine cayenne, a small saltspoonful of salt, and half a not large nutmeg
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