To Keep Butter in Hot Weather
From A year's cookery, 1880
Serves 10
Fresh butter keeps well in water with tartaric acid.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 245. The excerpt below is the record exactly as published.
To Keep Butter in Hot Weather. — In very hot weather it is often found difficult to keep butter firm. Ice keeps it right, but ico is not always to be had, and when this is the case the following method may bo adopted. Dissolve half a tea-spoonful of saltpetre in a pint of water, and put this in a pie-dish. Place the butter in a jar, and put the jar in the dish containing the saltpetre water. Lay a clean cloth over the butter, and let the corners rest in the saltpetre water. Keep the butter in as cool and dark a place as can be found, and change the water every day. If butter tastes rancid, wash it well first with new milk and afterwards with cold water. F resh butter keeps well when kept in water that has tartaric acid dissolved in it. A dessert-spoonful of acid may be allowed for a gallon of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.