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To Make Irish Butter
From Miss Wettin’s Manuscript, 18th Century
Preparation info
- Difficulty
Easy
- Ready in
45 min
Appears in
Published 1932
Ingredients
- Cream (or evaporated milk)
1 pint - eggs
3 - isinglass
Method
- Steep the isinglass in hot water for 15 minutes.
- Then add it to the cream.
- And boil gently until it is half dissolved.
- Colour it with saffron.
- Add the orange flower water.
- Sweeten it to taste.
- Beat in the whites of eggs.
- And heat it up again till all the isinglass is dissolved. <