{"id":3892,"slug":"drawn-butter-sauce","title":"DRAWN BUTTER SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/3 cup butter","3 tablespoons flour","1-1/4 cups boiling water","1/3 teaspoon salt","1/2 cup sugar","1/4 cup brandy","1/8 teaspoon nutmeg"],"ingredients_norm":["butter","flour","boiling water","salt","sugar","brandy","nutmeg"],"steps":["Divide the butter into two equal parts.","Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point.","Remove to side of range, and add remaining butter in small bits; continue beating.","Then add salt, sugar, brandy and nutmeg.","Beat again, and serve very hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:145","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3482d6d48aa69a60a09418d1672d189bfa0836ede8c7788822ab90383582445d","created_at":"2026-08-02T15:46:39Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/drawn-butter-sauce"}