For the receipt (recipe), To make Cast Cream, milk and eggs are tempered together with sugar and cooked over a chafing dish until it is boiled thick enough.
Visit my website at: www.hearttohearthcookery.com
For the receipt (recipe), To make Cast Cream, milk and eggs are tempered together with sugar and cooked over a chafing dish until it is boiled thick enough.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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