[Sca-cooks] freezing butter
Volker Bach
carlton_bach at yahoo.de
Thu Dec 22 01:32:14 PST 2005
Am Donnerstag, 22. Dezember 2005 06:21 schrieb Mark Hendershott:
> Somewhat related question. I acquired a reprint cookbook originally
> published in 1939. Some of the recipes for baked goods say to wash
> and dry the butter. Is this significant? Maybe 1939 butter (Swedish
> butter as it happens) needed cleaning?
I know of 'washing' butter in earlier times, when it basically means agitating
the butter in/under cold water. The point was to get the salt out that was
added to preserve it. I don't know if that was still an issue in Sweden in
'39, but salted butter is still popular in Scandinavia and if they are sweet
baked goods, that makes sense.
Giano
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