Report - INSTITUTION RECIPESFourto six egg yolks to 1 quart milk for soft custards. Four to 6 whole eggs to 1 quart milk for cup custards. One teaspoon salt to each quart of water for boiling

Select PornographicDefamatoryIllegal/UnlawfulSpamOther Terms Of Service ViolationFile a copyright complaint

Please pass captcha verification before submit form