[New post] Ready for Paste-A Taste of Hearth Cooking

hearttohearthcookery posted: " After the grated lemon rind of three lemons and juice of one are added for the manuscript receipt (recipe) Lemon Tart, the mixture of butter, sugar, egg yolks and lemon was ready to be put in the paste (pastry crust)." Bites of Food History Ready for Paste-A Taste of Hearth Cooking hearttohearthcookery Mar 19 After the grated lemon rind of three lemons and juice of one are added for the manuscript receipt (recipe) Lemon Tart, the mixture of butter, sugar, egg yolks and lemon was ready to be put in the paste (pastry crust). Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from Bites of Food History. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2023/03/19/ready-for-paste-a-taste-of-hearth-cooking/

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