After the fine sugar powdered has been added to the bowl with the sieved quince for the receipt (recipe) Quince Cream, whites of eggs beaten stiff are next.
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Posted by: hearttohearthcookery | December 23, 2020
And the Whites of Eggs-A Taste of Hearth Cooking
Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
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Looks so tasty
By: Letscookwithtina on December 23, 2020
at 8:17 am
Wait to you see the finished product! I should be posting that on Christmas Day!
By: hearttohearthcookery on December 23, 2020
at 8:18 am
Ok dear 🤗
By: Letscookwithtina on December 23, 2020
at 8:20 am