Difference between revisions of "Butter"

Revision as of 22:35, May 1, 2007

The churned cream of milk. An unctuous (usually) yellow solid fat, often spread on bread or used in the production of cakes, biscuits and pastries.

Revision as of 22:21, May 1, 2007 (view source) DrSnoddy (talk \| contribs) ← Older edit		Revision as of 22:35, May 1, 2007 (view source) DanH (talk \| contribs) m (Reverted edits by DrSnoddy (Talk); changed back to last version by Jeremiah4-22) Newer edit →
Line 1:		Line 1:
−	The churned [[cream]] of [[milk]]. An unctuous (usually) yellow solid [[fat]], often spread on [[bread]] or used in the production of [[cake]]s, [[biscuit]]s and [[pastries]]~~. The famous film quotation ''Coupes tes ongles et passe le buerre'' makes reference to butter~~.	+	The churned [[cream]] of [[milk]]. An unctuous (usually) yellow solid [[fat]], often spread on [[bread]] or used in the production of [[cake]]s, [[biscuit]]s and [[pastries]].

	[[Category:Dairy products]]		[[Category:Dairy products]]