Irish Method for Curing Butter
From The white ribbon cook book, 1894
Serves 16
This butter acquires a rich, marrowy flavor after standing.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 123. The excerpt below is the record exactly as published.
one part of sugar, one part of nitre, and two of the best Spanish great salt, and rub them together into a fine powder. This composition is to be mixed thoroughly with the butter as soon as it is completely freed from the milk, in the proportion of 1 ounce to 16; and the butter thus prepared is to be pressed tight into the 250 White Ribbon Cook Book, vessel prepared to receive it, so as to leave no vacuities. This butter does not taste well till it has stood at least a fortnight; it then has a rich, marrowy flavor that no other butter ever acquires." Preserving" Butter — Two lbs. of commoD salt, 1 lb. loaf-sugar, and 1 lb. saltpetre. Beat the whole well together, then to 14 lbs. of bnttei put 1 lb. of this mixture, work it well, and wheu cold and firm put it into glazed earthen vessels that will hold 14 lbs. each. Butter thus preserved becomes better by being kept, but it must be kept from the air, and securely covered down. If intended for winter use, add another ounce of the mixture
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Cook this with the app: pantry check, scaling, and the assistant.