Butter (a l'Espagnol)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to thicken is about ten minutes. Probable cost for one pint mould is 2s.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 275. The excerpt below is the record exactly as published.
Butter (a I'Espagnol). — Put haK an ounce of isinglass, one glassful of rose-water, and six bitter almonds, blanched and sliced, into an enamelled saucepan, and let it stand near the fire for an hour, or until the isinglass is dissolved and the flavour extracted from the almonds. Add, by degrees and very carefully, half a pint of cream mixed with the yolks of three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.