Transcribe
Translate
New England cookbook, 1855-1934
Page 57
More information
digital collection
archival collection guide
transcription tips
A quick and easy way to make butter - After straining the milk set it away for about 12 hours for the cream to rise. After standing as above, set the milk without disturbing it on the stove, let it remain there until you observe the coating of cream on the surface assume a wrinkled appearance, but be careful it does not boil - as should this be the case, the cream will mix with the milk and cannot be collected. Now set it away till quite cold & then skim off the cream mixed with as little milk as possible. When sufficient cream is collected proceed to make it into butter as follows. Take a wooden bowl or any Suitable vessel, and having first scalded then rinsed with cold water, place the cream in it. Now let the operator hold his hands in water as hot as it can be borne for a few seconds, then plunge it into cold water for about a minute and at once commence to agitate the cream by a gentle circular motion. In five minutes, or less, the butter will have come, when of course it must be washed and salted, according to taste. No better butter can be made by the best churn ever invented. To them who keep but one cow, this method of making butter will be found really
Saving...
prev
next
A quick and easy way to make butter - After straining the milk set it away for about 12 hours for the cream to rise. After standing as above, set the milk without disturbing it on the stove, let it remain there until you observe the coating of cream on the surface assume a wrinkled appearance, but be careful it does not boil - as should this be the case, the cream will mix with the milk and cannot be collected. Now set it away till quite cold & then skim off the cream mixed with as little milk as possible. When sufficient cream is collected proceed to make it into butter as follows. Take a wooden bowl or any Suitable vessel, and having first scalded then rinsed with cold water, place the cream in it. Now let the operator hold his hands in water as hot as it can be borne for a few seconds, then plunge it into cold water for about a minute and at once commence to agitate the cream by a gentle circular motion. In five minutes, or less, the butter will have come, when of course it must be washed and salted, according to taste. No better butter can be made by the best churn ever invented. To them who keep but one cow, this method of making butter will be found really
Szathmary Culinary Manuscripts and Cookbooks
sidebar
