Skip to content

Good Old Recipes

Grandma-approved old fashioned recipes

Orange Butter

Beat up two quarts of cream with quarter of a pint of orange flower water, and the same quantity of claret. When the cream is beaten to the thickness of butter, it will have both the color and scent of the orange.

Author zeemanPosted on April 25, 2011Categories Creams & Custards, Desserts

Post navigation

Previous Previous post: Orangeade
Next Next post: Orange Marmalade

Categories

  • Asparagus
  • Beans
  • Beef & Veal
  • Beets
  • Biscuits
  • Breakfast
  • Buns
  • Cabbage
  • Canning & Pickling
  • Carrots
  • Celeriac
  • Cheese Dishes
  • Chicken
  • Christmas Recipes
  • Cold Beverages
  • Corn
  • Creams & Custards
  • Cucumbers
  • Desserts
  • Doughnuts
  • Duck
  • Eggplant
  • Eggs
  • Fish and seafood
  • Frostings, Fillings & Sweet Sauces
  • Fruit Salad
  • Goose
  • Green Peas
  • Hot Beverages
  • Irish Recipes
  • Jams, Marmalades and Jellies
  • Jelly
  • Lamb & Mutton
  • Muffins
  • Mushrooms
  • Okra
  • Old Bread Recipes
  • Old Cake Recipes
  • Old Candy Recipes
  • Old Cookie Recipes
  • Old Drinks recipes
  • Old Fashioned Ice Cream Recipes
  • Old Fashioned Pie Recipes
  • Old Fashioned Pudding Recipes
  • Old Soup Recipes & Stews
  • Onions
  • Other Meats
  • Pancakes
  • Parsnips
  • Passover Recipes
  • Pasta
  • Pastries
  • Peas
  • Peppers
  • Plum Pudding
  • Pork & Ham
  • Potatoes
  • Poultry
  • Rabbit
  • Rice dishes
  • Rolls
  • Salads
  • Sandwiches & Snacks
  • Sauces, Condiments & Dressings
  • Sausages, Pâté & Loaves
  • Scones
  • Sherbert
  • Soufflés & Meat or Vegetable Pies
  • Spinach
  • Squash
  • String Beans
  • Stuffing
  • Tomatoes
  • Trifle
  • Turkey
  • Uncategorized
  • Vegetables
  • Vegetarian Dishes
  • Waffles
Good Old Recipes Proudly powered by WordPress