Butter

MODERN ADAPTATION
Pour heavy cream into a jar, about half of the way full.

Add a clean marble into the jar and screw the lid on tightly.

Figure a Shake the jar until the cream forms a pad of butter at the bottom of the jar and there is very thin liquid (buttermilk) throughout the rest of the jar (see figure a)

Pour the contents of the jar into a bowl, and remove the marble.

Pour cold water into the bowl and squish it throughout your butter with the back of a spoon or paddle. Pour out water after thoroughly working it through the butter. Continue this step until the water runs clear.

If you would like salted butter, as we would have enjoyed in the 1830s, add a pinch of salt to your butter and work it around with a spoon until it is completely folded into the butter.

Enjoy!

Shake the jar until the cream forms a pad of butter at the bottom of the jar and there is very thin liquid (buttermilk) throughout the rest of the jar (see figure a)

INGREDIENTS
- Shake the jar until the cream forms a pad of butter at the bottom of the jar and there is very thin liquid (buttermilk) throughout the rest of the jar (see figure a)

INSTRUCTIONS
1. Pour heavy cream into a jar, about half of the way full.
2. Add a clean marble into the jar and screw the lid on tightly.
3. Figure a Shake the jar until the cream forms a pad of butter at the bottom of the jar and there is very thin liquid (buttermilk) throughout the rest of the jar (see figure a)
4. Pour the contents of the jar into a bowl, and remove the marble.
5. Pour cold water into the bowl and squish it throughout your butter with the back of a spoon or paddle. Pour out water after thoroughly working it through the butter. Continue this step until the water runs clear.
6. If you would like salted butter, as we would have enjoyed in the 1830s, add a pinch of salt to your butter and work it around with a spoon until it is completely folded into the butter.
7. Enjoy!

Non-personal archive
pmurad
January 14, 2009 at 6:45 AM