| Revision as of 11:16, 12 March 2014 editVoceditenore (talk | contribs)Autopatrolled, Extended confirmed users, File movers, New page reviewers, Pending changes reviewers, Rollbackers123,168 edits + ref← Previous edit | Revision as of 11:23, 12 March 2014 edit undoVoceditenore (talk | contribs)Autopatrolled, Extended confirmed users, File movers, New page reviewers, Pending changes reviewers, Rollbackers123,168 edits 3 references added remove unreferenced tagNext edit → | ||
| Line 3: | Line 3: | ||
| |timestamp = 20140312105240 | |timestamp = 20140312105240 | ||
| }} | }} | ||
| ] topped with egg butter]] | |||
| {{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><ref>Symington, Andy and Dunford, George (2009). , p. 58. ]. ISBN 1741047714</ref><ref>Kärne, Karin Annus (2005). , p. 204. ]. ISBN 0781811228</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><ref>Kärne, Karin Annus (2005). , p. 204. ]. ISBN 0781811228</ref> | ||
| ==References== | ==References== | ||
| {{reflist}} | {{reflist}} | ||
| ==External links== | |||
| ⚫ | *{{Cookbook-inline|Egg Butter}} | ||
| ⚫ | {{Cookbook|Egg Butter}} | ||
| {{Butter}} | {{Butter}} | ||
Revision as of 11:23, 12 March 2014
It is proposed that this article be deleted because of the following concern:
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. 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 |
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
- Ojakangasm Beatrice A. (1999). The Great Scandinavian Baking Book, pp. 269–273. University of Minnesota Press. ISBN 0816634963
- Symington, Andy and Dunford, George (2009). Finland, p. 58. Lonely Planet. ISBN 1741047714
- Kärne, Karin Annus (2005). Estonian Tastes and Traditions, p. 204. Hippocrene Books. ISBN 0781811228
External links
Egg Butter at the Wikibooks Cookbook subproject
| Butter | |||||||
|---|---|---|---|---|---|---|---|
| Types of butter | .JPG) | ||||||
| Dishes featuring butter |
| ||||||
| Butter paraphernalia | |||||||
| Butter industry | |||||||
| Butter brands |
| ||||||
| Butter in culture | |||||||
| Miscellaneous | |||||||
 Category: Butter | |||||||
 | This cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |