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Brandy Butter

From Concise Household Encyclopedia (1939).

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A historical recipe

Concise Household Encyclopedia, by J.A. Hammerton. Editor (1939).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 4 oz. butter
  2. a glass dish

Cook safely

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

  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. This thick sauce may be served with plum pudding.
  2. Beat up 4 oz.
  3. butter to a cream, then add castor sugar until it is stiff and rocky, a few drops of vanilla, and a little liqueur brandy.
  4. Pile up in a glass dish.
  5. It is best made a few hours before it is wanted, and left in a very cool place until served.

Plating

Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From Concise Household Encyclopedia (1939), printed page 251, digitised by the Internet Archive: https://archive.org/details/CHEInPDF

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.