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English cookbook, 1860
Page 11
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To make fairy butter Take the yolks of two hard eggs and beat them in a marble mortar with a large spoonful of orange flower water and two tea spoonfuls of fine sugar beat to a powder beat this altogether till it is fine paste then mix it up with about as much fresh butter just churned and force it thro' a fine strainer full of little holes into a plate. Pea Knights of Windsor Cut a french role into slices soak them in wine then dip them in yolks of egg and fry them and serve them up with wine sauce
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To make fairy butter Take the yolks of two hard eggs and beat them in a marble mortar with a large spoonful of orange flower water and two tea spoonfuls of fine sugar beat to a powder beat this altogether till it is fine paste then mix it up with about as much fresh butter just churned and force it thro' a fine strainer full of little holes into a plate. Pea Knights of Windsor Cut a french role into slices soak them in wine then dip them in yolks of egg and fry them and serve them up with wine sauce
Szathmary Culinary Manuscripts and Cookbooks
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