Brandy Butter (for Sweets)

Name: Brandy Butter (for Sweets)
Ingredients: 1 teacupful of castor sugar; half a teacupful of fresh butter; a tablespoonful of brandy; a little essence of nutmeg

From Wholesome cookery, 1887

Rum can be used instead of brandy. Some people whisk two whites of eggs into the mixture, but it is not recommended.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

32Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories32 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.1 mg

Potassium0.3 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Phosphorus0.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Alcohol4.6 g

Water9.3 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 21. The excerpt below is the record exactly as published.

Brandy Butter (for Sweets). Beat 1 teacupful of castor sugar with half a tea- cupful of fresh butter. When beaten to a cream, add 56 WHOLESOME COOKEliY. a tablespoonful of brandy and a little essence of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.