Hazel-Nut Butter

Ingredients

• eight ounces of shelled hazel-nuts
• their equivalent in weight of butter

Method

1. 1

   Put eight ounces of shelled hazel-nuts, for a moment, in the front of the oven, in order to slightly grill their skins and make them easily removable.

2. 2

   Now crush the nuts in a mortar until they form a paste, and add a few drops of cold water with a view to preventing their producing any oil.

3. 3

   Add their equivalent in weight of butter and rub through sieve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 43. The excerpt below is the record exactly as published.

Hazel-Nut Butter. Put eight ounces of shelled hazel-nuts, for a moment, in the front of the oven, in order to slightly grill their skins and make them easily removable. Now crush the nuts in a mor- tar until they form a paste, and add a few drops of cold water STANDARD COOKERY. 59 with a view to preventing their producing any oil. Add their equivalent in weight of butter

Cook this with the app: pantry check, scaling, and the assistant.