SC - butter

[Philip & Susan Troy]

Mark Harris wrote:

> I remember some arguments in previous years on whether "honey butter" was
> period at all. If even "herb butter" and butter were not period, what was
> eaten on bread? Anything?

Honey butter is probably a German invention, popularized mostly by the
"Pennsylvania Duthch", who are of German origin. I couldn't say when,
but I remember reading some period (or just post-period) traveller's
comment on the English diet: his comment was that less butter was eaten
in England than on the Continent, and that it was not eaten on bread in
the Flemish fashion.

I do know that some period recipes call for white grease (rendered lard
or suet) to be dissolved into pottages, and butter could have been a
non-meat-day substitute in many cases. Toward the very end of our
period, many English recipes called for a knob of butter to be beaten
(emulsified) into sauces, in a technique very similar to modern recipes
for French butter sauces like Beurre Blanc and Bearnaise sauce.
Generally it would thicken the sauce just a bit, but more importantly
would help suspend various things floating in watery liquids, so thinner
sauces wouldn't settle out at service.   
> 
> Stefan li Rous
> markh at risc.sps.mot.com

Adamantius