359 – On The Lord Stow’s Bakery Experience

The origins of pastel de nata, an egg tart popular in Lusophone countries, can be traced to the now-defunct Hieronymites Monastery in Portugal. Egg whites were used in the old Catholic tradition to starch priestly vestments, which led to a surplus of yolks. Instead of discarding them, the monks used the yolks to create egg … Continue reading 359 – On The Lord Stow’s Bakery Experience

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