The 1901 Cookbook Archive
No. 3616 — Butter
English historical translation of Molokhovets recipe No. 3616 from the 1901 Russian cookbook, retaining original methods and measures.
Butter churned from raw or boiled cream and served with tea or at breakfast should, according to the source, first be washed well in fresh unheated milk and then in water, and only lightly salted.
Historical editorial note: Washing butter in raw milk is a historical practice; unpasteurised dairy may contain pathogens, and this instruction is not suitable as modern food-safety guidance.
Original source: Read Russian recipe No. 3616. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.