Cooking Butter from Suet

Ingredients

• just enough water
• a little salt

Method

1. 1

   Place suet in a kettle over hot fire with enough water to prevent burning.

2. 2

   Boil for a minute, then pour into ice water.

3. 3

   Skim off the white fat and return to kettle to boil again.

4. 4

   Repeat this process, changing the water each time.

5. 5

   Once skimmed, place in a churn and work with milk or water and salt.

6. 6

   Pack in jars for storage.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 9. The excerpt below is the record exactly as published.

OKING BUT- TER FROM SUET. Place suet in a kettle, over hot fire, with just enough water to prevent it burning or frying. After boiling a minute, turn entire contents of ket- tle into ice water (or very cold water) in a large flat tub. The white fat will rise to the surface, and is to be skimmed off and placed back in kettle and allowed to boil. Change the water in the tub, and again turn the fat into cold water and skim and again put back in the kettle and allow to boil. Again change the water in the tub, turn the fat in, and skim it off at once so that before it is quite cold you can place it in a churn and work it with milk. This is afterwards placed in a wooden or earthen bowl, a little salt

Cook this with the app: pantry check, scaling, and the assistant.