To make Dough
The dough (paste or pastry) for the Pear-Taert was made from Wheat-flour, Butter, Rosewater, Sugar and a few Eggs each as appropriate.
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Posted by: hearttohearthcookery | December 13, 2012
To make Dough
Posted in culinary history, Dutch foodways, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
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