Fairy Butter
Learn about this recipe from our Historic Foodways staff, then try it at home.
This fragrant dish is often used on pancakes and scones or as a dessert sauce on gingerbread.
Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!
Watch How It's Made
18th Century
Take the yolks of two hard eggs in a mortar with a large spoonful of orange flower water, and two tea spoonfuls of fine sugar beat to a powder; beat all together till it is a fine paste then mix it up with about as much fresh butter out of the churn and force it through a fine strainer...
— The Art of Cookery made Plain and Easy
21st Century
Ingredients
- ½ pound butter
- 2 hard-boiled egg yolks
- 1 tbsp orange flower water
- 2 tsp sugar
Instructions
- Put your eggs until hard; let cool and peel them. Remove yolks.
- Put the yolks in a large bowl with the sugar and the orange flower water.* Beat them all together with the back of a fork or spoon until they come to a fine paste.
- Add your butter and mix until smooth.
- Pass this mixture through a fine sieve or strainer onto a plate. Decorate with flowers, if you wish.
* Orange flower water can be purchased online or in Middle East grocers and shops.
Set down your drink here
Colonial Williamsburg’s weavers were inspired by this blanket, which dates to 1780–1820, to create striped coasters. Learn how to "diy" your own coasters at home.
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