[Sca-cooks] freezing butter

[Mark Hendershott]

At 01:32 AM 12/22/2005, you wrote:
>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

That makes sense.  Thank you.

Simon