Difference between revisions of "Butter"

Revision as of 02:15, April 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 02:14, April 1, 2007 (view source) LateralQuercus (talk \| contribs) (New page: 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 02:15, April 1, 2007 (view source) LateralQuercus (talk \| contribs) Newer edit →
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−	The churned [[cream]] of [[milk]]. An unctuous (usually) yellow solid [[fat]], often spread on [[bread]] or used in the production of [[cake]]s, [[~~biscuits~~]] and [[pastries]].	+	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]].
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		+	[[Category:Food and drink]]