Melted Butter
Ingredients
Directions
Make the sauce
Put a large teaspoonful of flour and a little salt into a basin.
Gradually and smoothly add a quarter pint of cold water, mixing continuously.
Transfer the mixture to a small clean saucepan.
Shake or stir constantly over a clear fire until it boils for about two minutes.
Add an ounce and a half of butter cut into small pieces.
Keep stirring until the butter is completely dissolved.
Boil the sauce for another minute.
Serve
Serve quickly.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Flour
- Thickens the water into a smooth sauce as it heats.
- Butter (in the method)
- Adds richness and a silky texture once melted into the sauce.
The step that matters
Adding the water gradually and mixing continuously. Adding the liquid slowly while stirring keeps the flour dispersed. Dumping it in at once lets lumps form that are hard to smooth out later.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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