Brine for Butter
From Miss Corson's practical American cookery and household management, 1885
Serves 10
This brine can be used for packing butter.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- a gallon of cold water
- as much fine salt as it will receive
- an ounce of sugar
- a level teaspoonful of powdered saltpetre
Method
Dissolve fine salt in cold water until visible at the bottom.
Boil with sugar and saltpetre, then cool and strain for use.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 19. The excerpt below is the record exactly as published.
brine for butter can be made as follows : Dissolve in a gallon of cold water as much fine salt as it will receive, — that is, until salt can be seen upon the bottom of the vessel containing the brine ; then put it over the fire, with an ounce of sugar and a level teaspoonful of powdered salt- petre
Cook this with the app: pantry check, scaling, and the assistant.