Marinade

This American sauce features The manufacture and sale of butter substitutes are controlled by, RENOVATED BUTTER.--Another substitute that is sometimes used to take, METHOD OF TESTING BUTTER SUBSTITUTES.--Very often oleomargarine and. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 12

Calories: 8604.0

Dietary: Gluten-free, Vegetarian

Description

This American sauce features The manufacture and sale of butter substitutes are controlled by, RENOVATED BUTTER.--Another substitute that is sometimes used to take, METHOD OF TESTING BUTTER SUBSTITUTES.--Very often oleomargarine and. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

The manufacture and sale of butter substitutes are controlled by
RENOVATED BUTTER.--Another substitute that is sometimes used to take
METHOD OF TESTING BUTTER SUBSTITUTES.--Very often oleomargarine and

Directions

1
laws that, while they do not specify the kind of fat to be used, state that all mixtures of butter with other fats must be sold as oleomargarine.
2
They also require that a tax of 10 cents a pound be paid on all artificially colored oleomargarine; therefore, while coloring matter is used in some cases, this product is usually sold without coloring.
3
In such an event, coloring matter is given with each pound of oleomargarine that is sold.
4
Before using the oleomargarine, this coloring matter is simply worked into the fat until it is the
5
place of the best grades of butter is renovated, or process, butter.
6
This is obtained by purifying butter that is dirty and rancid and that contains all sorts of foreign material and then rechurning it with fresh
7
cream or milk.
8
The purifying process consists in melting the butter, removing the scum from the top, as well as the buttermilk, brine, and foreign materials that settle, and then blowing air through the fat to
9
remove any odors that it might contain.
10
Butter that is thus purified is replaced on the market, but in some states the authorities have seen fit to restrict its sale.
11
While such restrictions are without doubt justifiable, it is possible to buy butter that is more objectionable than renovated, or process, butter, but that has no process butter bear such a close resemblance to genuine butter that it is almost impossible to detect the difference.
12
However, there is a simple test by which these substitutes can always be distinguished from butter, and this should be applied whenever there is any doubt about the matter.
13
make this test,
14
place the fat in a tablespoon or a small dish and
15
heat it directly over the flame until it boils, stirring it occasionally to assist in the melting.
16
If it is oleomargarine or process butter, it will sputter noisily and take on a curdled appearance; whereas, if it is butter, it will
17
melt and even
18
boil without sputtering although it foams to a certain extent.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 8604.0kcal

% Daily Value *
Total Fat 972.0g1496%
Saturated Fat 612.0g3060%
Cholesterol 2580.0mg860%
Sodium 7716.0mg322%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.0g0%
Sugars 1.2g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/marinade-11/