Posted by: hearttohearthcookery | November 9, 2020

Make Butter of Yolks-A Taste of Hearth Cooking

The next step after adding the fine sugar for the receipt (recipe) "To make Crimson Biscuit of Red Beet-Roots" is to make some Butter of the Yolks of hard Eggs. I used three hard boiled egg yolks and mashed them until their appearance looked like butter.

The next step after adding the fine sugar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots was to make some Butter of the Yolks of hard Eggs. I used three hard boiled egg yolks and mashed them until their appearance looked like butter.

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Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: , , , ,

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