Name: A Brine to Preserve Butter
Cuisine: American
Ingredients: 1 carefully in a clean muslin cloth; 1 string; 1 brine; 3 gallons; 1 teacupful of pure; 1 tablespoonful of saltpetre; 1 weight over all to keep the rolls under the surface

Original Recipe

First work your butter into small rolls, wrapping each one carefully in a clean muslin cloth, tying them up with a string. Make a brine, say three gallons, having it strong enough of salt to bear up an egg; add half a teacupful of pure, white sugar, and one tablespoonful of saltpetre; boil the brine, and when cold strain it carefully. Pour it over the rolls so as to more than cover them, as this excludes the air. Place a weight over all to keep the rolls under the surface.

1 carefully in a clean muslin cloth
1 string
1 brine
3 gallons
1 teacupful of pure
1 tablespoonful of saltpetre
1 weight over all to keep the rolls under the surface

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1

First work your butter into small rolls, wrapping each one carefully in a clean muslin cloth, tying them up with a string.
2

Make a brine, say three gallons, having it strong enough of salt to bear up an egg; add half a teacupful of pure, white sugar, and one tablespoonful of saltpetre; boil the brine, and when cold strain it carefully.
3

Pour it over the rolls so as to more than cover them, as this excludes the air.
4

Place a weight over all to keep the rolls under the surface.

Original Recipe

Ingredients

Instructions