Nun's Butter
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
If wine is not used, substitute with almond extract.
Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 30. The excerpt below is the record exactly as published.
NUN'S BUTTER. - Beat one-quarter cup of butter to a cream, add gradually one cup of powdered sugar and beat until very light ; add the whites of two eggs, one at a time, and beat again until frothy. This is to be flavored with a tablespoonful of sherry wine, but if wine is not used take a teaspoonful of extract of almond, and add gradually to the mixture and beat once more. Heap it on a small dish, sprinkle lightly with grated nutmeg
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