Difference between revisions of "French butter dish"

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{{Orphan|date=September 2006}}  
 
{{Orphan|date=September 2006}}  
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 (where it is held in by the [[surface tension]]), water is then added to the base.  This creates an airtight seal that keeps oxygen away from the butter, thus refrigeration is not needed, and butter can be used in its soft form.  For more information see [http://webexhibits.org/butter/crocks.html]
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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 (where it is held by [[surface tension]]), and water is 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.   
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==External links==
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*[http://webexhibits.org/butter/crocks.html WebExhibits: Butter]
  
 
[[Category:Kitchenware]]
 
[[Category:Kitchenware]]

Revision as of 19:06, 18 March 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 (where it is held by surface tension), and water is 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