Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
153
Calories
0g
Protein
17g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth cupful butter creamed
- 4 tablespoonfuls of sweet cream
- 1 tablespoonful of flavoring
Directions
1
One-fourth cupful butter creamed, add slowly i^ cupful sugar, beat well, then set the bowl in a dish of hot water and stir until smooth. When it has cooled a little, add 4 tablespoonfuls of sweet cream, the thicker the better, and 1 tablespoonful of flavoring, beat until quite stiff, then put in a cold place until needed. This is nice for any hot pudding.
2
Ida Perry.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive