Posted by: hearttohearthcookery | May 7, 2023

A Quartern of Sugar-A Taste of Hearth Cooking

After the claret was added to the eggs for the receipt (recipe) To dress Eggs in the Spanish fashion, a quartern of Sugar was added.  A quartern is a quarter of a specific measure which I interpreted to be a quarter of a pound.

After the claret was added to the eggs for the receipt (recipe) To dress Eggs in the Spanish fashion, a quartern of Sugar was added.  A quartern is a quarter of a specific measure which I interpreted to be a quarter of a pound.

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Posted in 17th century foodways, Claret, culinary history, Eggs, food, food history, receipts, recipes | Tags: , , ,

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