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Brandt Butter

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  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 6 ingredients

  1. Brandy
  2. Cream
  3. Butter
  4. twelve bitter almonds
  5. Cut
  6. Powdered sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. A ^Ib.
  2. of butter cut up into a basin, to which add 2oz.
  3. of powdered sugar, twelve bitter almonds blanched and pounded, a wine-glass of brandy.
  4. Beat it altogether, near *the fire, till it has the appearance of thick or clouted cream.
  5. The sauce had better be made the day before, and served on a plate or little glass dish as clouted cream, but rather harder.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source not stated by archive.org
Credit

From The country house, a collection of useful information and recipes, ed. by I (1883), printed page 91, digitised by the Internet Archive: https://archive.org/details/countryhouseaco00housgoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.