Total Time
10mins
Prep 10 mins
Cook 0 mins

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 Nutrition

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.