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Orange Butter

Name: Orange Butter
Yield: 1 servings
Ingredients: one ounce of sweet almonds; the yolks of three hard-boiled eggs; one ounce of pounded and sifted sugar; two ounces of fresh butter; a spoonful or two of orange-flower water

From Cassell's dictionary of cookery, 1892

Serves 1

Time: ten minutes to boil the eggs.

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 1024. The excerpt below is the record exactly as published.

Orange Butter. — Blanch one ounce of sweet almonds, and pound them in a mortar to a smooth paste. Mix with them the yolks of three hard-boiled eggs, one ounce of pounded and sifted sugar, two ounces of fresh butter, and a spoonful or two of orange-flower water

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