Misplaced Pages

Egg butter: Difference between revisions

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editNext edit →Content deleted Content addedVisualWikitext
Revision as of 11:01, 12 March 2014 editVoceditenore (talk | contribs)Autopatrolled, Extended confirmed users, File movers, New page reviewers, Pending changes reviewers, Rollbackers123,168 edits add ref← Previous edit Revision as of 11:06, 12 March 2014 edit undoVoceditenore (talk | contribs)Autopatrolled, Extended confirmed users, File movers, New page reviewers, Pending changes reviewers, Rollbackers123,168 edits refsNext edit →
Line 4: Line 4:
}} }}
{{Unreferenced stub|auto=yes|date=December 2009}} {{Unreferenced stub|auto=yes|date=December 2009}}
'''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and ]s. Egg butter is one of the most popular innovations in ]. ] are traditionally served with egg butter.<ref>Ojakangasm Beatrice A. (1999). . pp. 269–273. University of Minnesota Press. ISBN 0816634963</ref> '''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and ]s. Egg butter is one of the most popular innovations in ]. ] are traditionally served with egg butter.<ref>Ojakangasm Beatrice A. (1999). , pp. 269–273. University of Minnesota Press. ISBN 0816634963</ref><ref>Symington, Andy and Dunford, George (2009). , p. 58. ]. ISBN 1741047714</ref>


==References== ==References==

Revision as of 11:06, 12 March 2014

It is proposed that this article be deleted because of the following concern:

Non-notable, non-sourced stub

If you can address this concern by improving, copyediting, sourcing, renaming, or merging the page, please edit this page and do so. You may remove this message if you improve the article or otherwise object to deletion for any reason. Although not required, you are encouraged to explain why you object to the deletion, either in your edit summary or on the talk page. If this template is removed, do not replace it.

This message has remained in place for seven days, so the article may be deleted without further notice.

If you created the article, please don't be offended. Instead, consider improving the article so that it is acceptable according to the deletion policy.
Find sources: "Egg butter" – news · newspapers · books · scholar · JSTORPRODExpired+%5B%5BWP%3APROD%7CPROD%5D%5D%2C+concern+was%3A+Non-notable%2C+non-sourced+stubExpired ], concern was: Non-notable, non-sourced stub
Nominator: Please consider notifying the author/project: {{subst:proposed deletion notify|Egg butter|concern=Non-notable, non-sourced stub}} ~~~~
Timestamp: 20140312105240 10:52, 12 March 2014 (UTC)
Administrators: delete
This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Egg butter" – news · newspapers · books · scholar · JSTOR (December 2009) (Learn how and when to remove this message)

Egg butter (Template:Lang-fi, Template:Lang-et) is a mixture of butter and hard boiled eggs. Egg butter is one of the most popular innovations in Finnish cuisine. Karelian pasties are traditionally served with egg butter.

References

  1. Ojakangasm Beatrice A. (1999). The Great Scandinavian Baking Book, pp. 269–273. University of Minnesota Press. ISBN 0816634963
  2. Symington, Andy and Dunford, George (2009). Finland, p. 58. Lonely Planet. ISBN 1741047714
Butter
Types of butter
Dishes featuring butter
Butter-based sauces
Compound butter
Other
Butter paraphernalia
Butter industry
Butter brands
Butter in culture
Miscellaneous
 Category: Butter
Stub icon

This cuisine-related article is a stub. You can help Misplaced Pages by expanding it.

Categories: