This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
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.
If an ounce of peeled garlic be rubbed up into a pulp, in a clean Wedgwood mortar, and to this be added from 3 to 4 ounces of good olive oil, with constant rubbing up with the pestle, the oil becomes converted into a pasty mass, like butter. It is possible that the mucilage obtainable from other bulbs of the Lilium tribe would prove equally efficient in conferring semi-solidity on the oil, without imparting any strong smell. The above composition is largely used by the Spanish peasantry, instead of butter, which runs liquid in the Spanish summer. It is known as "aleoli." The more easily solidified portion of olive oil is stearine, and this may be cheaply prepared from mutton fat. If added, in certain proportions, to olive oil, it would certainly raise its melting point.
Buttermilk powder, 10 parts; vinegar, 1 part; syrup of buckthorn, 1 part. Dissolve the powder in the water and add the vinegar and syrup. The powder is prepared as follows: Sodium chloride, 50 parts; milk sugar, 100 parts; potassium nitrate, 5 parts; alum, 5 parts. Mix.