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Fairy Butter
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 114. The excerpt below is the record exactly as published.
Fairy Butter. — Two ounces of butter, the rind of one lemon, one half tea-spoonful lemon-juice, ten macaroons, three ounces ratifia biscuit, one wine-glassful of sherry, two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.