Magic Spread

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Magic Spread

Yield 8

Author Harriett Sebastian

Uses the same basic ingredients as in the newspaper article, in the original US measurements, bit I have adapted this recipe according to how it was easiest for me to make. As is, it makes a large container (a generous 2 pounds). Refer to the original recipe for instructions on halving or quartering the amounts, or for using milk instead of evaporated milk. The original recipe is darling and worth seeing.

Ingredients

• 1 pound butter
• 1 envelope of plain, unflavored gelatin or vegan gelatin
• ¼ cup cold water
• 14 ½ ounces evaporated milk
• 1 teaspoon salt

Instructions

1. Cut butter into small pieces, place in a metal bowl, and allow to come to room temperature.
2. Soften gelatin in cold water in the top of a double boiler. Then, place over hot water and stir until thoroughly dissolved. Remove from heat. Add evaporated milk and salt to gelatin and stir gently to combine.
3. Place bowl with butter on the base of the double boiler and stir until butter is soft but NOT MELTED. Remove from heat.
4. Pour gelatin mixture over butter. Use an electric mixer on medium-low speed to combine the butter and milk completely.
5. Pack Magic Spread into a container. Store in refrigerator until firm.

Notes

Recipe adapted from: newspapers.com, from The Portsmouth Herald (Portsmouth, New Hampshire) Friday, Aug 20, 1943 (p.14).