Raisin cake grapes." Some recipes in the United States circa the early 1900s utilized lard as an ingredient, which could be used instead of butter. Boiled raisin cake is a type of raisin cake whereby various ingredients are first boiled, after which the batter is placed in cake pans then baked. It is sometimes prepared with the omission of some standard cake ingredients, such as butter, eggs or milk. Boiled raisin cake may have a moist consistency. The cake dates back to the time of the American Civil War (1861–1865), when it was prepared in frontier areas using the Dutch oven. Basic
Butter lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. "Beurre blanc" (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. "Beurre monté" (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting"