The long sprigs of purslane are added to the stew-pan with the Pease-Soup and small onions for the receipt (recipe) A Purslain Soup and boiled in good Broth.
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Posted by: hearttohearthcookery | August 17, 2020
Boiled in a Good Broth-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
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