tag:blogger.com,1999:blog-24170237.post226734215398133169..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: A Curious Recipe for Butter.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-24170237.post-81296621428807140632011-02-02T08:01:38.172+10:002011-02-02T08:01:38.172+10:00Compare it with the recipe in Markham's Englis...Compare it with the recipe in Markham's English Housewife.<br />To roast a pound of butter well. page 87 in the Michael Best edition.<br /><br />To roast a pound of Butter curiously and well, you shall take a pound of sweet Butter and beat it stiff with sugar and the yolks of eggs, then chap it roundwise about a spit, and lay it before a soft fire, and presently dredge it with the dredging before appointed for the pig; then as it warmeth or melteth, so apply it with dredging till the butter be overcomed, and no more will melt to fall from it; then roast it brown, and so draw it, and serve it out, the dish being as neatly trim'd with sugar as may be. <br /><br />Johnna H.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-32756483105043451042010-11-03T07:51:59.618+10:002010-11-03T07:51:59.618+10:00Good Theory Jesse - might work with a thick coatin...Good Theory Jesse - might work with a thick coating of crumbs. I am not sure about the slow fire though - the pastry-wrapped brie is cooked for a short time in a hot oven. I hope someone tries it and lets us know.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-30229484992594873472010-11-03T01:02:50.870+10:002010-11-03T01:02:50.870+10:00Hmmm...I have a theory!
In olden days butter was ...Hmmm...I have a theory!<br /><br />In olden days butter was often a cultured food product. Tangy, more like sour cream or a very fatty soft cheese.<br /><br />Perhaps this was a little bit more like one of those pastry-wrapped brie cheeses that some people do at holidays?J.W.https://www.blogger.com/profile/12117442983915295489noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-40310997810309481132010-10-26T12:07:19.332+10:002010-10-26T12:07:19.332+10:00This is fascinating. My guess is that "roaste...This is fascinating. My guess is that "roasted butter" would have slowly become a log of shortbread. Think how full of butter shortbread cookies are, and consider also that they are usually baked long and slowly. The egg yolk in the second recipe would also serve as a binder.Nancyhttps://www.blogger.com/profile/04851990325188858710noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-21082983069059595872010-10-26T11:53:47.536+10:002010-10-26T11:53:47.536+10:00That's what I was wondering, too. It almost s...That's what I was wondering, too. It almost sounds as though you keep packing on the crumbs until they've absorbed all the butter, and then you have a sort of crumb cake, very buttery and delicate. So tempting!Calpetenoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-22256356936945642232010-10-26T01:51:56.769+10:002010-10-26T01:51:56.769+10:00Sounds like you just keep adding crumbs until it&#...Sounds like you just keep adding crumbs until it's the bread thats stuck to the spit. Very odd.<br /><br />http://agirlinherkitchen.blogspot.comElizabethhttp://agirlinherkitchen.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-51800360634883316612010-10-25T20:48:44.514+10:002010-10-25T20:48:44.514+10:00But why? I'm sure the butter could be put to b...But why? I'm sure the butter could be put to better use than roasting?The InTolerant Chef ™https://www.blogger.com/profile/11398350955819175899noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-81854953605916140852010-10-25T13:07:35.626+10:002010-10-25T13:07:35.626+10:00So, basically, you end up with a very buttery poun...So, basically, you end up with a very buttery pound of roasted/toasted bread/flour?... hmmm...Sharlene T.https://www.blogger.com/profile/08520928982756928527noreply@blogger.com