[New post] Eggs-Half the Whites-A Taste of Hearth Cooking

hearttohearthcookery posted: " The next ingredient for the recipe (receipt) To make a pudding of French Barley was four Eggs with half the whites.  This was added to the boiled barley, manchet (white bread) grated, sweet almonds beaten with rosewater and cream." Bites of Food History Eggs-Half the Whites-A Taste of Hearth Cooking hearttohearthcookery Nov 5 The next ingredient for the recipe (receipt) To make a pudding of French Barley was four Eggs with half the whites.  This was added to the boiled barley, manchet (white bread) grated, sweet almonds beaten with rosewater and cream. Comment Like You can also reply to this email to leave a comment. Manage your email settings or unsubscribe. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2023/11/05/eggs-half-the-whites-a-taste-of-hearth-cooking/

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