Posted by: hearttohearthcookery | May 10, 2013

Strain and Seson

  The receipt (recipe) for  Too Make a tart of Spinaige calls to take the yeolks of eggs and Crème,  strain them with the spinaige through a strainer, and seson it with suger.   A wood masher is being used to move the spinach through the straining holes.

Visit my website at:   www.hearttohearthcookery.com


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