The 1901 Cookbook Archive
No. 3624 — Long-Term Storage of Butter
English historical translation of Molokhovets recipe No. 3624 from the 1901 Russian cookbook, retaining original methods and measures.
To preserve butter for a long time, the author first washes it repeatedly in water without salting. It is tied firmly in a napkin and then flannel, and pressed until all free liquid drains.
After pressing, the butter is wrapped in specially prepared paper. For each fresh egg white whipped to foam, the source adds 1 grain sea salt and ½ grain baking soda.
Paper is moistened with this mixture, dried in fresh air and then ironed hot to make it completely dry.
The butter is wrapped in this paper and kept in a dry cool place for what the source claims to be several months.
Historical editorial note: Raw-egg-coated paper and unvalidated wrapped-butter storage present contamination risks. The claimed storage period is historical.
Original source: Read Russian recipe No. 3624. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.