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📝 Description
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75
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🥘 Ingredients
The yolks of 2 hard-boiled eggs, 1 tablespoonful of orange-flower water, 2 tablespoonfuls of pounded sugar, 1/4 lb. of good fresh butter.
👨🍳 Method
Beat the yolks of the eggs smoothly in a mortar, with the orange-flower water and the sugar, until the whole is reduced to a fine paste; add the butter, and force all through an old but clean cloth by wringing the cloth and squeezing the butter very hard. The butter will then drop on the plate in large and small pieces, according to the holes in the cloth. Plain butter may be done in the same manner, and is very quickly prepared, besides having a very good effect. BUTTER.--White-coloured butter is said not to be so good as the yellow; but the yellow colour is often artificially produced, by the introduction of colouring matter into the churn. ANCHOVY BUTTER.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Fairy Butter this week, intrigued by its Victorian elegance and promise of a fancy spread without the fancy price tag. I found the process surprisingly simple and satisfying, especially the final step of squeezing the butter through a clean cloth. It was like watching a soft, creamy snowfall onto my plate. The result was a delightfully smooth, subtly scented butter that elevated even the humblest of toast. I was particularly charmed by how the orange-flower water infused the butter with a delicate, fragrant note that didn't overpower but rather complemented the rich, creamy base. This recipe is perfect for the weeknight cook looking to add a touch of refinement to their meals without breaking the bank. Keep a jar of it in the fridge, and you'll have a little pot of gold to brighten up your mornings.
