Posted by: hearttohearthcookery | May 4, 2012

Put into fine Paste

Spinach-pan-pie baking

The spinach stewed in wine is chopped and put into fine Paste with a little Salt, Cinnamon, Sugar, Lemmon-peel, two Macaroons and sweet Butter. The pie is baking in a bake kettle.

 

My next hearth cooking class is May 19th.  Information is on my website at: www.hearttohearthcookery.com

Posted in bake kettle, culinary history, food history equipment, Hearth cooking classes, Pyes (pies), receipts, recipes, spinach | Tags: , , ,

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