The yolks of four or five eggs were added to the pound of parmesan grated, a pint of fine flower, and as much fine bisket bread beaten for the receipt (recipe), Fritters in the Italian Fashion.
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Posted by: hearttohearthcookery | June 3, 2018
The Yolks
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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