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 (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. | + | 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] |
[[Category:Kitchenware]] | [[Category:Kitchenware]] | ||
Revision as of 00:27, 22 April 2007
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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 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 [1]
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