Difference between revisions of "French butter dish"
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| − | + | A '''French butter dish''', sometimes called a "French butter keeper", "French butter crock" or "butter bell" is used to keep [[butter]] fresh and soft without [[refrigeration]]. This 19th century French-designed [[pottery]] crock holds the butter packed in its lid, with water added to the base. The water creates an airtight seal that keeps oxygen away from the butter so that refrigeration is not needed, and the butter can be used in its soft form. | |
| − | A '''French | + | |
==External links== | ==External links== | ||
Revision as of 12:42, 6 July 2008
A French butter dish, sometimes called a "French butter keeper", "French butter crock" or "butter bell" is used to keep butter fresh and soft without refrigeration. This 19th century French-designed pottery crock holds the butter packed in its lid, with water added to the base. The water creates an airtight seal that keeps oxygen away from the butter so that refrigeration is not needed, and the butter can be used in its soft form.
External links
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