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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A variation of an old favorite generally served on hot puddings as a garnish. Try this one with gingery-spicy puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 tablespoons butter (no substitutions) |
1 cup brown sugar |
1/8 teaspoon salt |
1/4 cup cream (more if needed) |
1/2 teaspoon lemon juice (fresh is best) |
Directions:
1. Cream butter; add sugar gradually, beating well.
2. Add salt, cream and lemon juice; continue beating until you get a light texture.
3. Cover and chill in refrigerator until ready to serve.
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