White Melted Butter
From Modern cookery, in all its branches, 1884
Serves 2
Can use cream instead of milk for a richer sauce.
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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 122. The excerpt below is the record exactly as published.
WHITE MELTED BUTTER. Thicken half a pint of new milk with rather less flour than is di- rected for the common melted butter, or with a little arrowroot, and stir into it by degrees after it has boiled, a couple of ounces of fresh butter
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