After the hen and goose eggs were whisked for the receipt (recipe) To dress Eggs in the Spanish Fashion a quarter pint of Claret was added.
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Posted by: hearttohearthcookery | May 5, 2023
Quarter Pint of Claret-A Taste of Hearth Cooking
Posted in 17th century foodways, Claret, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 
Can you email me a list of live events you’re doing this year. I was born in Jersey and live in Atlanta now. I’d like to have some time discussing Native and Colonial food business ideas with you if you’re available? Scott Goodlow 770-294-7429
By: Scott Goodlow on May 5, 2023
at 1:11 pm