Preparing Butter for Storing
From The housewife's referee, 1898
Serves 4
Proper storage helps maintain butter quality.
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
- one pound of butter
- one pound of loaf sugar
- two pounds of fine table salt
- one pound of powdered saltpetre
Method
Wash the butter until the water runs clear.
Mix in one pound of loaf sugar, two pounds of fine table salt, and one pound of powdered saltpetre.
Ensure jars are scalded, dry, and cold before potting the butter.
Use one ounce of the mixture for each pound of butter.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 24. The excerpt below is the record exactly as published.
o prepare Butter for Storing. — Wash the butter till the water leaves it clear and free from milk, mix one pound of loaf sugar, two pounds of fine table salt, and one pound of powdered saltpetre, and work into the butter. All jars should be well scalded, dry and cold ; and when the butter is firm, pot it. The proper quantities are one ounce of the powdered mixture to one pound of butter
Cook this with the app: pantry check, scaling, and the assistant.