Creamed Butter and Sugar

Ingredients

• half a cup of butter
• one cup of pulverized sugar
• two or three tablespoonfuls of sweet cream
• the white of an egg

Method

1. 1

   Stir softened butter until creamy, then gradually add sugar, stirring after each addition.

2. 2

   Flavor with desired extracts and optionally add sweet cream and beaten egg white for lightness.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 111. The excerpt below is the record exactly as published.

The white of an ^%g can also be added to every cup of cream if it is desired to have it very light and frothy when whipped. One cup of plain cream should make three cups of the best whipped cream. Mock Cream. — Cook together until well mixed one teaspoonful of butter and two teaspoonfuls of flour. Add a pint of sweet milk, simmer five minutes, add the yolk of a fresh ^g'g beaten light with a tablespoonful of milk, and cook one minute. Beat the white of the ^%^ stiff, add a tablespoonful of pulverized sugar, and add to mock cream when it is quite cold. Flavor to taste, and serve in place of plain cream. Boiled Custard No. 5. — Mix together half a cup of granulated sugar, a pinch of salt, and a tablespoonful of flour. Add to a pint of boiling milk, let simmer five minutes, then add three eggs, beaten very light — adding the eggs slowly, and stirring the mixture rapidly, while Puddings. 243 adding. As soon as the eggs stiffen the mixture, re- move from the fire, pour from the sauce-pan, and con- tinue stirring two or three minutes to prevent curdling. When nearly cold flavor to taste. Vanilla is the most delicate flavoring for creams and custards. Boiled Custard No. 6. — To a pint of boiling water add three fourths of a cup of granulated sugar, two tablespoonfuls of flour, and a quarter of a teaspoonful of salt, well mixed together.. Simmer five minutes, add slowly the yolks of six eggs, beaten with two table- spoonfuls of cold water — stirring the mixture rapidly while adding the eggs — ^and as soon as it is delicately cooked, remove from the fire and pour from the sauce- pan. When cold add a teaspoonful of vanilla and a cup of whipped cream. Pile in glasses, and serve as a dessert ; or serve as a sauce with snow, rice, or cold apple pudding. Syrup. — Add one cup of white, brown, or maple sugar to half a cup of water. Boil five minutes — removing any scum that appears upon the surface — add a pinch of salt, flavor, if desired, and serve either hot or cold. Caramel Sauce. — To one cup of granulated sugar add half a cup of water, and boil until the mixture begins to color, then cook slowly, and stir, if necessary, to produce an even or uniform coloring. When of a bright chestnut brown, add half a cup of hot water, cook five minutes, and serve either hot or cold. Creamed Butter and Sugar. — Put half a cup of butter into a pint bowl, slightly warmed, and stir with a wooden spoon until it is soft and creamy, then add, a tablespoon- 244 I'h^ ^^i of Cookery. ful at a time, one cup of pulverized sugar — stirring the mixture after adding each spoonful of sugar. Flavor with vanilla, orange, lemon, pistachio, or any flavoring liked, and add also, if desired, two or three tablespoon- fuls of sweet cream

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