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Butter, to Make (General Method)
From Consult me, 1902
Serves 1
Ensure to beat it with flat boards so perfectly that not the least taste of butter-milk remains.
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
Nutrition per serving
86Calories
1 gProtein
1 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein0.5 g
Carbohydrates1 g
Fiber0 g
Sugars0 g
Total Fat8.9 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0 g
Cholesterol26 mg
Sodium5.9 mg
Potassium24 mg
Calcium16 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 97. The excerpt below is the record exactly as published.
Deposit the cream-pot in a very cold cellar, if your dairy is not more so. If you cannot chum daily, change it into scalded fresh pots ; but never omit churning twice a week. If possible, put the chum in a thorough air ; and if not a barrel one, set it in a tub of water two feet deep
Cook this with the app: pantry check, scaling, and the assistant.