Butter Preparation
From Luncheons, 1902
Use parsley or rose leaves for decoration.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 14. The excerpt below is the record exactly as published.
BUTTER Numbers one, two, and three are made by pressing butter through a pastry-bag with star-tube. In No. 1 it is cut in three-inch lengths ; in No. 2 it is pressed into long pencils and cut when cold into one- inch lengths ; and in No. 3 it is made into rosettes by holding the tube still until the butter has piled up to the size desired. These are good forms for fresh butter, and they should be made as soon as the 32 LUNCHEONS butter is churned and worked, as it is soft enough then to pass through the tube. If salted butter is used, it must be whipped with a fork until it is soft and light before being pressed through the bag. The forms must be dropped at once into ice-water to harden them. Serve the pieces in a dish with cracked ice and green leaves
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Cook this with the app: pantry check, scaling, and the assistant.