JUMP TO RECIPE

Recently I stumbled upon a recipe for a “magic formula” to make butter last longer. Part of an article from The Portsmouth Herald in 1943, this formula was recommended for bread, waffles, pancakes, lunchbox sandwiches, hot vegetables, and some desserts. Not only did it stretch the butter ration, it also provided more nutrition—vitamins and minerals from milk, protein from gelatin, and fat from the butter. Of course, I had to try it!

The ingredients are simple and the recipe is fairly easy, although I wish it had been a bit more explicit in how to heat and mix the ingredients. I nearly showered myself with evaporated milk on the first attempt. Here is how it finally worked. 

Tips for Making Magic Spread

A few hours before preparing the Magic Spread, I cut a pound of butter into cubes and let it come to room temperature in a medium-sized metal bowl.

When ready to start making magic (sorry, couldn’t resist), I used one envelope of unflavored “gelatin.” All I had on hand was a vegan gelatin substitute, which worked fine. It may be even better with a true gelatin. I mixed the vegan gelatin with ¼ cup cold water in the top of a double boiler. After giving it a good stir, I heated the water in the bottom of the double boiler and warmed up the mix just enough for the gelatin to dissolve. Then, I took the top part of the double boiler off the heat.

How NOT to Make Magic Spread

At this point, I learned to appreciate the genius of having put the butter in the metal bowl. The recipe calls for softening the butter—but NOT melting it—over hot water. I had not understood why soft butter at room temperature needed to be placed over hot water. It seemed a sure-fire way to melt the butter in a recipe that clearly said to NOT melt it. Instead, I had mixed the butter, evaporated milk and salt, and turned on the mixer to blend them together. MISTAKE. This creates flying salty milk over separated butter.

What Finally Worked

Take Two: I poured the milk in with the gelatin and mixed it together. Then, put the butter over the double boiler for a minute or two. MAGIC. Soft—but not melted—butter. 

The only thing remaining was to pour the gelatin-milk over the softened butter and THEN use the mixer. It whipped up beautifully. I scraped the finished product into an airtight container and put it in the refrigerator to cool.

The next morning, I tried it on a slice of brioche bread. Unbelievable. Tasty. MAGIC. And the pound of butter had tripled! I can’t figure out how in the world this recipe fell out of use. My diet is now in trouble because there is all this delicious spread in the fridge, calling out for toasted bread and my attention. Try it for yourself—it really is easy to make your own magic. Magic Spread, that is.

The name of the Lord is a strong tower; the righteous run to it and are safe. Proverbs 18:10