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This fragrant dish is often used on pancakes and scones or as a dessert sauce on gingerbread.
“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 full of little holes into a plate. This is a pretty thing to set of a table at supper.”
—The Art of Cookery made Plain and Easy
* Orange flower water can be purchased online or in Middle East grocers and shops.