After the potatoes have been boiled and cut in slices as thick as your thumb; your paste being ready, put them in the bottom and season them with nutmeg, cinnamon, ginger, and sugar.
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Posted by: hearttohearthcookery | March 31, 2018
Your Paste Ready
Posted in culinary history, food, food history, Pastes (pastry), potato, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
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