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Butter

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Butter

Ingredients

Directions

  1. Scald a pan or tub, then cool it with cold water.

  2. Pour water over the cream and let it sit to harden.

  3. Change the water frequently and beat the cream until no buttermilk taste remains and the water is clear.

  4. Work in some coarse sea salt, weigh the butter, and shape it into forms.

  5. Place the butter in cold water in an earthen pan and cover it.

  6. Enjoy your cool butter even in hot weather.

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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