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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 12
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Butter Salting wooden Ladle with a handle to force out all the Milk - washing the Butter with cold water debased its quality in an astonishing degree. If it is too soft it may be put into small vessels and these allowed to swim in a Tub of cold water but the water should never touch the Butter. The beating should be continued till the Milk is thoroughly separated and then Salted - The Vessel into which it is to be put should be well seasoned with boiling water several times poured into it and the morde rubbed with Salt and a little melted Butter poured into the Cavity between the bottom and sides to make it perfectly Even Take of Sugar one part of Nitre one part Best Spanish Salt (or Bay Salt, 2 parts Beat the whole into a fine powder mix them well together and put them by for use - One Ounce of this is to be thoroughly mix't with one pound of Butter as soon as it is freed from the Milk and then immediately put into the Vessel designed to hold it the surface is to be smoothed and Covered with a piece of Linnen and over that a piece of wet parchment or in defeat of this some Linnen that has been dipped in butter
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Butter Salting wooden Ladle with a handle to force out all the Milk - washing the Butter with cold water debased its quality in an astonishing degree. If it is too soft it may be put into small vessels and these allowed to swim in a Tub of cold water but the water should never touch the Butter. The beating should be continued till the Milk is thoroughly separated and then Salted - The Vessel into which it is to be put should be well seasoned with boiling water several times poured into it and the morde rubbed with Salt and a little melted Butter poured into the Cavity between the bottom and sides to make it perfectly Even Take of Sugar one part of Nitre one part Best Spanish Salt (or Bay Salt, 2 parts Beat the whole into a fine powder mix them well together and put them by for use - One Ounce of this is to be thoroughly mix't with one pound of Butter as soon as it is freed from the Milk and then immediately put into the Vessel designed to hold it the surface is to be smoothed and Covered with a piece of Linnen and over that a piece of wet parchment or in defeat of this some Linnen that has been dipped in butter
Szathmary Culinary Manuscripts and Cookbooks
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