The four and twenty eggs beaten for the receipt (recipe) To make yellow Tart stuffe, were put into a quart of seething Milk which were stirred until it caudled.
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Posted by: hearttohearthcookery | June 8, 2016
Into Seething Milk
Posted in culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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