Butter
Ingredients
Directions
Skim the floating cream from the surface of expanded bowls.
Churn the cream until the butter separates from the buttermilk.
Pour cool water over the butter to cleanse it.
Press the butter into a smooth, consistent mass.
Sprinkle with coarse sea salt and shape as desired.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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