Butter and Sugar Cream
From The book of plain cooking, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 51. The excerpt below is the record exactly as published.
equal quantities of fresh butter and brown sugar, adding thereto a few drops of lemon juice and a little grated nut- meg, flavouring with either wine, rum, or brandy
Cook this with the app: pantry check, scaling, and the assistant.