Butter, to pickle
From The complete Indian housekeeper & cook, 1898
It will keep sweet and fresh for two months and is very useful for camp. The addition of a teaspoonful of boracic acid to every quart of water makes it keep better.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 76. The excerpt below is the record exactly as published.
Butter, to pickle.— W^ash good fresh butter in strong brine, make into ^ lb. pats, and wrap each in a muslin cloth. Lay by in a jar and cover with strongest brine
Cook this with the app: pantry check, scaling, and the assistant.