The “butter” made from egg yolks is then added to the beets and fine sugar in the mortar for the receipt (recipe) “To make Crimson Biscuit of Red Beet-Roots”.
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Posted by: hearttohearthcookery | November 11, 2020
Butter of Yolks Added-A Taste of Hearth Cooking
Posted in beets, confectionery, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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