Description
This is such a wonderful old recipe! Fresh butter is mixed with floral scented waters, such as rose water or orange blossom water and is delicious as an alternative to clotted cream, especially when spread on freshly made scones. It is also wonderful with all types of griddle cakes, crumpets and traditional tea cakes and breads. This floral butter dates back to the 18th century and is featured in mrs beeton's book of household management, as well as numerous other historical cookbooks. This recipe adapts well to modern cooking – and would make a stunning feature at any victorian style ladies' afternoon tea party or even a little girl's birthday party. Serve this with pancakes for breakfast or brunch, the possibilities are endless!
Ingredients
- Egg Yolks
- Rose Water
- Icing Sugar
- Butter