To serve the receipt (recipe), To make Cast Cream, the boiled thickened mixture of raw milk, egg yolks and sugar; cast a little sugar on it and sprinkle rose water thereupon.
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Posted by: hearttohearthcookery | July 10, 2017
Cast a Little Sugar
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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