After the cream boiled with mace has cooled for the receipt (recipe), To make a White Pot, then beat the Yolks of eight Eggs and put them into your Cream with Salt and Sugar to taste.
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Posted by: hearttohearthcookery | January 29, 2020
Yolks for a White Pot-A Taste of Hearth Cooking
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food history, foodways
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