Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 646

—A mixture of edible fats of suitable consistency, e.g., oleo oil, 5 parts; neutral lard, 7 parts; and butter, 1 part; is mixed with albuminous “batter,” 4 parts, with the addition of 1 part of salt as a preservative. If the albuminous constituent be composed of the whites and yolks of eggs beaten to a foam the product will have the consistency and color of butter. The molten fats are added to the egg batter and the whole is stirred at a temperature sufficient to produce coagulation of the albumen (150–200° F.). The mass is then cooled gradually with continuous stirring, and the salt is worked in.