themedievalcook blogspot.com

The Medieval Cook

Tuesday, March 6, 2012. 1 34 cups of flour. 13 cup water, approximately. 1 scant teaspoon salt. 5 heads garlic, peeled. 7 ounces fresh or salt pork belly. 6 ounces whole milk farmers cheese. 5 ounces cream cheese. For the Spice Mixture. 13 teaspoon each of ground cloves, ground nutmeg and ground ginger. 1 teaspoon each ground cinnamon and freshly ground pepper. Preheat oven to 400 degrees. Roll out 23 of the pastry and line a deep 9 inch pan. Add the filling. Roll out remaining pastry and c.120g .

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The Medieval Cook

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Tuesday, March 6, 2012. 1 34 cups of flour. 13 cup water, approximately. 1 scant teaspoon salt. 5 heads garlic, peeled. 7 ounces fresh or salt pork belly. 6 ounces whole milk farmers cheese. 5 ounces cream cheese. For the Spice Mixture. 13 teaspoon each of ground cloves, ground nutmeg and ground ginger. 1 teaspoon each ground cinnamon and freshly ground pepper. Preheat oven to 400 degrees. Roll out 23 of the pastry and line a deep 9 inch pan. Add the filling. Roll out remaining pastry and c.120g .

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This web page themedievalcook.blogspot.com states the following, "Tuesday, March 6, 2012." We saw that the webpage said " 1 34 cups of flour." It also said " 13 cup water, approximately. 5 heads garlic, peeled. 7 ounces fresh or salt pork belly. 6 ounces whole milk farmers cheese. 13 teaspoon each of ground cloves, ground nutmeg and ground ginger. 1 teaspoon each ground cinnamon and freshly ground pepper. Preheat oven to 400 degrees. Roll out 23 of the pastry and line a deep 9 inch pan. Roll out remaining pastry and c."

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