French Melted Butter
From The art of feeding the invalid (1900).
No ratings yet
A historical recipe
The art of feeding the invalid, by University of Leeds. Library (1900).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1.
- One ounce of butter.
- 2.
- One tablespoonful of cream.
- 3.
- Pepper and salt.
- Press the butter in a clean cloth to get rid of all moisture.
- Add the cream and a little pepper and salt, and stir them over the fire until hot, but do not let the butter curdle.
Cookware for this recipe
-
Wooden spoon