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Cooking in Butter

A simple dish of vegetables cooked gently in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cooking in Butter

Ingredients

Directions

  1. Prepare the vegetables according to their type.

  2. Melt butter in a pan over low heat.

  3. Add the vegetables to the pan and cover with a tight-fitting lid.

  4. Cook gently, shaking the pan occasionally to ensure even cooking.

  5. Keep the lid on during cooking.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Vegetables
Form the main bulk; they soften and release moisture as they steam in the covered pan.
Butter
Adds fat and rich flavour, and helps the vegetables cook gently without drying out.

The step that matters

Keep the lid tight and the heat low. A tight lid traps steam so the vegetables cook through evenly. High heat or lifting the lid lets moisture escape, which can scorch the butter and leave the vegetables unevenly cooked.

“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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