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How to Cream Butter
From Miss Parloa's kitchen companion, 1887
Serves 4
This method is suitable for preparing butter for cake and pudding sauces.
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
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 465. The excerpt below is the record exactly as published.
How to Cream Butter. If the butter be firm, the inside of the bowl in which it is to be creamed must be warmed. Measure the butter. Pour hot water into the bowl
Cook this with the app: pantry check, scaling, and the assistant.