Posted by: hearttohearthcookery | April 24, 2021

Half A Score-A Taste of Hearth Cooking

The first step in the preparation of the receipt (recipe) "To butter Eggs in the Polonian Fashion" is to "beat half a score of Eggs". When I prepared this reciept, it was the height of spring egg season. Note in the rye straw basket at the top of the picture that there are quail, turkey, duck and geese eggs.

The first step in the preparation of the receipt (recipe) To butter Eggs in the Polonian Fashion is to beat half a score of Eggs. When I prepared this receipt, it was the height of spring egg season. Note in the rye straw basket at the top of the picture that there are quail, turkey, duck and geese eggs.

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Posted in culinary history, Eggs, food, food history, receipts, recipes

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