Butter Balls
thirty-two balls of half an ounce eachIngredients
Directions
Prepare
Scald butter paddles, then chill them thoroughly in cold water.
Cut the cold, firm butter into small pieces.
Shape
Lightly roll each piece between the paddles until round.
If the butter sticks, rub the paddles with salt, scald again, and chill.
You can make thirty-two balls of half an ounce each from one pound of butter.
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.
Explore the science
What each ingredient does
- Butter
- Cold, firm butter holds its shape so it can be rolled into round balls without melting.
The step that matters
Keep the butter cold while shaping. Butter softens quickly at room temperature and turns greasy and sticky, so it smears instead of rolling into a clean ball. Chilled paddles and firm butter keep the fat solid enough to hold its shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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