Butter
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Make it into rolls and keep it in a cool place, covered tight.
Presented as published in 1895. 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
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 94. The excerpt below is the record exactly as published.
Butter. Cream at a temperature of 58° Fahrenheit, will churn in from fifteen to twenty minutes. Do not churn on the gallop but with a quiet steady hand without leaving it. When it comes whirl the dasher some, to gather the particles of butter together. Do not have it soft, as no standing will make it right again. Some prefer to take it up into very cold water to work out the first buttermilk, others think it not well to do so. Put two heaping teaspoons of salt to every pound of butter
Cook this with the app: pantry check, scaling, and the assistant.