[Sca-cooks] Butter
Stefan li Rous
stefan at texas.net
Wed Mar 6 22:00:39 PST 2002
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 ****
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