Venitienne Butter
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 17. The excerpt below is the record exactly as published.
Venitienne butter. Venitienne butter is made as follows: One table- spoonful of cooked spinach, a few sprigs of parsley, and also tarragon, chives, and chervil are pounded to a pulp 31 LOUIS' EVERY WOMAN'S COOK BOOK Whea Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK with two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.