Butter Balls
thirty-two ballsIngredients
Directions
Prepare the paddles
Scald the butter paddles, then chill them thoroughly in cold water.
Cut the cold, firm butter into small pieces.
Shape the butter
Lightly roll each piece between the paddles until round.
If the butter sticks, rub the paddles with coarse sea salt, scald again, and chill.
You can make thirty-two balls, each weighing half an ounce.
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 fat that stays firm enough to hold a round shape when chilled.
The step that matters
Keep the butter cold and firm while shaping. Soft butter sticks to the paddles and loses its shape under pressure. Chilling the butter and the paddles keeps the fat solid so each piece rolls into a clean ball.
“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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