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Victorian butter stamp

post #1 of 7
Thread Starter 

Hi, About 18 months ago I purchased a wooden carved butter stamp. It is approx 1 1/2 inches across and like an inverted mushroom with a concave carving of a pineapple in the top. I have tried many attempts with different methods of making an imprint into the top of a filled french butter dish, without success. Can anyone tell me how to use one ?

Roger.

post #2 of 7

Welcome to Cheftalk Potsnpots,

 

I saw your post this morning and was intrigued myself. I found a site that may help you , not too sure if this will answer your question but what I  have read about  the Victorian era  and the detail that went into serving and arranging food, I get a greater sense of appreciation for the artistry. It was not just about serving or making a regular block of butter  but so much more was involved.

 

http://dairyantiques.com/Butter_Molds.html 

 

Look forward to more posts.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 7
Thread Starter 

Hi Petals,

Thank you so much for that info and that excellent site, most interesting. My imprinter is of the small mushroom type on that site but am still not sure how to release the butter having pressed it into the mould. Interested to read your profile, I am in Kent in the UK and run a 500 year old farmhouse as a bed and breakfast, hence I wanted to present my butter nicely at breakfast ! See Tripadviser - The Old Farmhouse, Westerham. Thanks again,

Potsnpots.

post #4 of 7

You are so welcome.

 

I will look for your site. May I add that anyone who takes the time to do something so special as what you would like to do .....well you have excellent taste. Glad you found Cheftalk, there are so many Cooks and Chefs here new and old, well it is a diamond in the rough and you found it .

 

Look forward to your thoughts and comments .

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 7
Quote:
Originally Posted by potsnpots View Post...but am still not sure how to release the butter having pressed it into the mould...

In the link provided, I found "Soaking was necessary with a wood mold so that the butter could be removed from the mold."

 

Perhaps that is the key?

 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 7
Thread Starter 

Thanks Pete, I have tried soaking in water and then freezing before putting the butter in, and also freezing and warming the mould afterwards, all to no avail. Also tried flouring the mould first. Still searching for the answer ! Thanks again for your time.

post #7 of 7

Have you found the answer yet?  If not, then maybe this might help?  I came across it as I am looking for the same answer.  I have yet to try it, though.

 

http://www.cookiestamp.com/stamp_butter

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