[Sca-cooks] Butter

[UlfR]

Nanna Rögnvaldardóttir <nannar at isholf.is> [2001.08.30] wrote:
> Heavily salted??? Oh no no. One of the strongest characteristics of pre-19th
> century Icelandic cuisine is the almost complete lack of salt. Butter was
> "soured" (I'm not sure what the proper English term is here and old sources
> say that butter treated in this way could easily keep unspoiled (and it WAS
> considered unspoiled, although I doubt modern people would think so) for at
> least 20 years, whereas salted butter was said to keep only two years. Most
> Icelanders actually preferred this to salted butter, but others usually
> found it quite disgusting.

Soured butter? A recipie or description would be nice.

/Par

--
UlfR                                                 parlei-sc at algonet.se
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