A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Pour the brine over the rolls so as to more than cover them, as this excludes the air. Place a weight over all to keep the rolls under the surface.
Preserved exactly as written in the original source
First work your butter into small rolls
Wrap each roll carefully in a clean muslin cloth
Tie them up with a string
Make a brine of three gallons, having it strong enough of salt to bear up an egg
Add half a teacupful of pure, white sugar, and one tablespoonful of saltpetre
Boil the brine
When cold strain it carefully
Pour it over the rolls so as to more than cover them, as this excludes the air
Place a weight over all to keep the rolls under the surface
Modern guidance to help you succeed with this vintage recipe
This historical preservation method combines multiple antimicrobial strategies to prevent butter spoilage. The saturated salt brine (approximately 26% salinity—strong enough to float an egg) creates an osmotic environment that dehydrates spoilage bacteria, while the saltpetre (potassium nitrate) inhibits botulism and maintains color. Sugar acts as a mild preservative and balances the brine's harsh salinity. Boiling sterilizes the brine, and complete submersion excludes oxygen, preventing oxidative rancidity and mold growth that require air to survive.
The brine can be prepared up to 24 hours in advance. After boiling, cool completely and store covered in a clean container in the refrigerator. Strain immediately before using. The butter rolls can be shaped and wrapped several hours ahead and kept refrigerated until ready to submerge in the cooled brine.
Historically, properly brined butter stored in a cool cellar (50-60°F) could last 6-12 months. Keep the container covered and in the coolest available location. Ensure butter remains fully submerged at all times; check weekly and add additional brine if needed. Modern recommendation: This preservation method is not considered safe by current USDA standards. For long-term storage, freeze butter for up to 12 months or refrigerate for up to 3 months instead.
AI-generated tips from Chef Cecil's culinary database
The brine can be prepared up to 24 hours in advance. After boiling, cool completely and store covered in a clean container in the refrigerator. Strain immediately before using. The butter rolls can be shaped and wrapped several hours ahead and kept refrigerated until ready to submerge in the cooled brine.
Historically, properly brined butter stored in a cool cellar (50-60°F) could last 6-12 months. Keep the container covered and in the coolest available location. Ensure butter remains fully submerged at all times; check weekly and add additional brine if needed. Modern recommendation: This preservation method is not considered safe by current USDA standards. For long-term storage, freeze butter for up to 12 months or refrigerate for up to 3 months instead.
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