After an equal amount of Manchet is grated to equal the quantity of the half pound of grated Parmesan cheese for the receipt (recipe) A made dish of Parmizant, a horseradish is pared.
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Posted by: hearttohearthcookery | July 3, 2025
Pare Horse-Radish-A Taste of Hearth Cookery
Posted in culinary history, food, food history, Horseradish, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
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