The paste (pastry crust) for the receipt (recipe) To make a made dish of Curds starts as most in the spring with flour and good sweet fresh butter.
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Posted by: hearttohearthcookery | May 23, 2014
A Fine Paste
Posted in culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
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