[Sca-cooks] Butter- salted vs unsalted

[Diane & Micheal Reid]

Greetings
 Not even sure if butter was a commonly used product during all the time we 
cover. But if "I had to hazzard a guess" then anyone who owned dairy cattle 
would milk them on pretty much a daily basis, thus making cream available on 
a daily basis. Since cows only produce milk after calfing. So I imagine most 
butters to be fresh or unsalted.
 There are some accounts of preserving butter for the winter or shipping 
from area to area, but they did not always use salt either. Again making 
"me" believe most commonly used butter in period recipes would have been 
unsalted.
 Cealian
----- Original Message ----- 
From: "Alexa" <mysticgypsy1008 at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, November 10, 2006 12:59 PM
Subject: [Sca-cooks] Butter- salted vs unsalted


> Greetings unto the list,
>
>
>  I was wondering, in many recipes butter is  called for,  often not 
> specified salted or not.  What is the prefered or what would have been 
> more used in our sca time frames?
>
>  I know I would rather put salted butter on my bread but wouldn't use it 
> when making frosting.
>
>
>  Alexa
>
>
>
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