[New post] Six Yolks of Eggs-A Taste of Hearth Cooking

hearttohearthcookery posted: " After a Bit of Butter has been boiled in a Pint of Milk for the receipt (recipe), Pompkin Soop, get ready six Yolks of Eggs.  A birch twig whisk was used to prepare the egg yolks." Respond to this post by replying above this line New post on Bites of Food History Six Yolks of Eggs-A Taste of Hearth Cooking by hearttohearthcookery After a Bit of Butter has been boiled in a Pint of Milk for the receipt (recipe), Pompkin Soop, get ready six Yolks of Eggs.  A birch twig whisk was used to prepare the egg yolks. hearttohearthcookery | November 7, 2021 at 7:47 am | Tags: culinary history, food, food history, foodways, Soup | Categories: Birch twig whisk, culinary history, food, food history, pumpkin, receipts, recipes, Soups | URL: https://wp.me/pvzYr-39p Comment    See all comments    Like 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/2021/11/07/six-yolks-of-eggs-a-taste-of-hearth-cooking/ Thanks for flying with WordPress.com