[Sca-cooks] Butter

[Stefan li Rous]

Margali said:
> How about the rosewater butter from one of the just post period cookbooks
> from Cariadoc's compendium? I cheat when I make it and add rosewater and
> finely pounded sugar [except for the batch I used liquid splenda in] and
> then blenderize the cream until it butters. It takes a bit to work the
> excess water and whey out but gives a very nice flavor if you don't overdo
> it.

So what kind of yield do you get? How much (I assume heavy cream?) do
you start with, and how much butter do you end up with?

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****