Victorian butter stamp

Discussion in 'Food & Cooking' started by potsnpots, May 14, 2011.

  1. potsnpots

    potsnpots

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    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.
     
  2. petalsandcoco

    petalsandcoco

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    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.
     
  3. potsnpots

    potsnpots

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    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.
     
  4. petalsandcoco

    petalsandcoco

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    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 .
     
  5. petemccracken

    petemccracken

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    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?

     
     
  6. potsnpots

    potsnpots

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    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.
     
  7. rachmaris

    rachmaris

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    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
     
  8. maryann1947

    maryann1947

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    I just found your site and your entry on butter stamps from years ago.  I have molded butter in large molds by soaking the wooden mold in water, freezing, packing the butter into the mold (be sure to press it into the design) freeze again until butter is very firm.  Then press the handle so the butter is free from the "walls" of the mold. Now, just take a knife and put it between just the edge of the butter and mold - it should pop right off. that is for a large mold. I'm trying it with a little butter stamp right now - fingers crossed.
     
  9. maryann1947

    maryann1947

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    Soaking and freezing the mold, pack it with butter - be sure push the butter into the design. Freeze the butter in the mold then push the plunger so the butter is exposed. My husband figured this out_ push the butter from the mold side with your fingers, kind've in and up and it pops off. So far so good.