In addition to saffron and sweet butter, the fine paste for the receipt (recipe) To make a made dish of Curds included yolks of egs, rose-water, & other water.
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Posted by: hearttohearthcookery | May 25, 2014
Yolks of Egs
Posted in culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
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