07-27-2007, 01:04 PM
Join Date: Jun 2007
Location: Down South in Alabama
I’ve not actually seen the display in the store since it was my DW that went that night. I’ll stop by there today and see what the display says, and see if it mentions that this stuff is not “real” butter but is a spread. Maybe I can “have a word” with the manager and get some free goodies to boot!
I’ve looked high and low about what a “pat” of butter is. I can’t find anything anywhere that tells you exactly what it is. According to one site, a pat is less than a half pound. This one has got me stymied!
Well, I did find this site that says:
"pat - an individual serving of butter. In the U.S. food industry, restaurant servings of butter were traditionally packaged at 48 pats per pound, making each pat 1/3 ounce (about 9.45 grams). "
But that is not what I have in this case, so there is another definition for pat.....somewhere.
However, I have found many reference to making a “pat”, and all of them are round patty like hunks of butter. Interesting stuff.
Here, they talk about making butter back in the old days:
“Finally, it was wrapped in butter paper and put in the cellar to keep it cool until it could be taken into town and traded at the general store. What was left was made into nice round pats, crossed on top with the butter pat, and this was used for our table.”
Here's another site that talks about making butter in the old days:
“Other pioneers made a smooth round pat of butter on a plate with the butter paddle.”
You can still buy a butter press to make a "pat" of butter:
“This butter press is made from sustainable European pinewood (Maritime Pine - a widely grown Mediterranean timber) and makes a perfectly round pat of butter . The press is 8 cm wide and about the same high (approx 3 inches).”
Pats were often marked with a design on top. This was done by the engraved bottom of the butter mold/press. You could also buy you’re own stamp to put your own designs into pat of butter.
Here's a talk about antique tools and butter molds.
“The first is a one pound, the second a half pound and the last one was a pat size.”
Here's a way to make your own butter today:
"1/4 of this quantity of butter makes a convenient pat size, so I mix the salt in & form the pats at the same time; once the salt is well distributed fold the butter into a pat 1-2 inches thick and flip it onto a plate, or whatever you wish to store your butter in. If you have one, you can use a butter stamp to mold attractive patterns in the surface of the pat, but I like the ridged effect left by the paddles."
Dishes used to hold the butter were called "Butter Pats".