vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Daisy Butter
From The white ribbon cook book, 1894
Serves 1
The butter will fall onto the dish in pieces according to the size of the holes in the cloth.
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 124. The excerpt below is the record exactly as published.
Daisy Butter — Two tablespoonfuls white sugar, yolks of 2 hard-boiled eggs, 2 tablespoon- fuls orange-flower water, }^ lb. fresh butter.
Cook this with the app: pantry check, scaling, and the assistant.