Dinner
Drawn Butter Sauce
The original 1910 method for Drawn Butter Sauce, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ⅓ cup butter
- 3 tablespoons flour
- 1½ cups hot water
- ½ teaspoon salt
- ⅛ teaspoon pepper
Historical transcription
Source method
- 1
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.