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Fairy Butter - Floral Butter With Rose or Orange Blossom Water

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.4907
Energy (kCal)432.67
Carbohydrates (g)16.0703
Total fats (g)36.2396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients. | 2. Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge. | 3. Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer. | 4. Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 2 cooked boiled 109.48 1.2206 5.3924 9.0236
    rose water 1 tablespoon 0.0 0.0 0.0 0.0
    icing sugar 1 tablespoon - - - -
    butter 2 ounces unsalted 323.19 14.8497 10.0983 27.215999999999998

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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