Homemade butter

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration V. Selskabsmiddag, s. 111 (falt i det fri)

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1
Shake the cream
Pour the cream into a clean bottle and cork it. Shake well for about ½ hour, or until the fat globules have clumped together.
2
Rinse the butter
Pour off the buttermilk. Wash the butter well in 2–3 changes of cold water.
3
Salt
Work the butter by hand on a moistened board and knead in the salt. Erken states that with good cream she got up to 350 g of butter from this quantity.