A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Should be put into a mold to look nicely and serve on a flat dish
Preserved exactly as written in the original source
Warm the butter slightly and work it to a light cream with the sugar
Add the brandy and spices
Beat it hard and set aside until wanted
Should be put into a mold to look nicely and serve on a flat dish
Modern guidance to help you succeed with this vintage recipe
Creaming softened butter with powdered sugar creates an emulsion where sugar crystals are suspended in butterfat, trapping air for a light, fluffy texture. The powdered sugar's cornstarch prevents graininess. Adding brandy gradually while beating stabilizes the emulsion, while the alcohol acts as a preservative. Chilling the mixture firms the butterfat, creating a sliceable, molded shape that holds at room temperature for serving.
This sauce can be made up to 1 week in advance. Keep it in the mold, covered tightly with plastic wrap, and refrigerated. Unmold 30 minutes before serving to allow it to come to cool room temperature for the best spreadable consistency and flavor.
Store the molded sauce covered with plastic wrap in the refrigerator for up to 1 week, or freeze for up to 2 months. Thaw frozen sauce overnight in the refrigerator. The high sugar and alcohol content act as preservatives. Serve at cool room temperature for optimal spreadability; if too cold, let stand 20-30 minutes before serving.
AI-generated tips from Chef Cecil's culinary database
This sauce can be made up to 1 week in advance. Keep it in the mold, covered tightly with plastic wrap, and refrigerated. Unmold 30 minutes before serving to allow it to come to cool room temperature for the best spreadable consistency and flavor.
Store the molded sauce covered with plastic wrap in the refrigerator for up to 1 week, or freeze for up to 2 months. Thaw frozen sauce overnight in the refrigerator. The high sugar and alcohol content act as preservatives. Serve at cool room temperature for optimal spreadability; if too cold, let stand 20-30 minutes before serving.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
