The 1901 Cookbook Archive
No. 3629 — Parisian Butter
English historical translation of Molokhovets recipe No. 3629 from the 1901 Russian cookbook, retaining original methods and measures.
Chill freshly drawn milk in an icehouse for about two hours, transfer to a tin or tinned saucepan and heat to the point of boiling without allowing it to boil.
Remove and cool to the temperature of fresh milk. Churn butter from it; the author says this butter keeps better than ordinary butter.
In winter, add carrot juice to imitate the colour of May butter, at 1 glass carrot juice per pud butter.
The remaining buttermilk may be left to sour for making tvorog.
Historical editorial note: Fresh unpasteurised milk and spontaneous souring present microbial risks; this historic method should not replace pasteurisation.
Original source: Read Russian recipe No. 3629. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.