After the water is drained from the spinaige, take the yeolks of eggs and Crème. Fresh eggs, cream and spinach are all spring foods.
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Posted by: hearttohearthcookery | May 9, 2013
Yeolks and Creme
Posted in culinary history, food, food history, receipts, recipes, spinach, tarts | Tags: culinary history, food, food history, foodways
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