vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Royal Butter
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
Nutrition per serving
493Calories
7 gProtein
29 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein6.7 g
Carbohydrates29 g
Fiber0 g
Sugars28 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol278 mg
Sodium67 mg
Potassium74 mg
Calcium36 mg
Iron0.6 mg
Magnesium5.9 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A365 mcg
Vitamin E1.5 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate23 mcg
Choline155 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 201. The excerpt below is the record exactly as published.
royal butter. Glace the whole with orange icing, and form on top a crown, using a pastry bag and some royal butter. Decorate around the top of the cake with candied fruits. Royal butter. The yolks of four hard-boiled eggs, six ounces of sweet butter, one-quarter pound of powdered sugar, and one teaspoonful of orange flower water
Cook this with the app: pantry check, scaling, and the assistant.