Putting Up Butter to Keep

Ingredients

• two quarts of the best pure common salt
• one ounce of white sugar
• one of saltpetre
• every pound of butter
• a quarter of a pound of white sugar

Method

1. 1

   Pulverize salt, sugar, and saltpetre together.

2. 2

   Work the butter well, then mix in an ounce of this mixture for every pound of butter.

3. 3

   Form into half-pound rolls and place in brine made with three gallons of water and a quarter pound of white sugar.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 139. The excerpt below is the record exactly as published.

PUTTING UP BUTTER TO KEEP. Take of the best pure common salt two quarts, one ounce of white sugar and one of saltpetre; pulverize them together completely. Work the butter well, then thoroughly work in an ounce of this mixture to every pound of butter. The butter is to be made into half-pound rolls, and put into the following brine — to three gallons of brine strong enough to bear an egg, add a quarter of a pound of white sugar

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