[Sca-cooks] Butter- salted vs unsalted

[Patrick Levesque]

If fresh butter is called for, I assume it is unsalted - if unspecified, I
go with my own taste (unsalted - there's plenty of salt in everything
anyway) but I believe salted butter was available in period :-)

Petru


On 10/11/06 13:26, "Diane & Micheal Reid" <dmreid at hfx.eastlink.ca> wrote:

> 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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