Butter Cream
From Sea Cookery, 1911
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 105. The excerpt below is the record exactly as published.
1 lb. icing sugar 1 lb. good butter 4 teaspoonful vanilla essence Put the sugar and butter into a bowl. Beat this up with the hand until of a consistency similar to whipped cream. Add the essence. and the butter cream
Cook this with the app: pantry check, scaling, and the assistant.