Difference between revisions of "Butter"

Revision as of 01:42, November 19, 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 22:35, May 1, 2007 (view source) DanH (talk \| contribs) m (Reverted edits by DrSnoddy (Talk); changed back to last version by Jeremiah4-22) ← Older edit		Revision as of 01:42, November 19, 2007 (view source) (talk \| contribs) Newer edit →
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	[[Category:Dairy products]]		[[Category:Dairy products]]
		+	[[Category:Dictionary]]