Difference between revisions of "French butter dish"
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*[http://webexhibits.org/butter/crocks.html WebExhibits: Butter] | *[http://webexhibits.org/butter/crocks.html WebExhibits: Butter] | ||
*[http://itotd.com/articles/215/french-butter-dishes/] | *[http://itotd.com/articles/215/french-butter-dishes/] | ||
| + | *[http://boutiqueprovencale.co.uk/shop/home-accessories/china-and-pottery/cookware-storage.html French Butter Dish] | ||
Revision as of 11:31, 23 December 2009
A French butter dish is a container used to keep butter fresh and soft without refrigeration. This late 17th century French-designed pottery crock has two parts: a base with a hollow cylinder attached to it, and a cup that also serves as a lid. The cup holds the packed in butter, and the base holds water. 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. This method will keep butter for around a month provided it is kept at temperatures below 80F (27C).
The French butter dish design is thought to have originated in Vallauris, France. Vallauris is known for its pottery crafts. Others speculate that it was created in Brittany, or Normandy; both known for their butter production.
Other names for this item are: "French butter keeper", "French butter crock", :Beurrier à l'eau", "Beurrier Breton", "Beurrier Normand", "Cloche de beurre", and "Pot à beurre Breton (French) Butterdose(German)".
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