豆粉糕
豆粉糕
米二大椀燒滾，下蜜半斤，去沫，用豆粉六兩調糊下鍋，覷稀稠添水熟，用盤子酥油抺底，□澆酥油，刀裁食之。
End of chapter
Text and scans: Shidian Guji (Peking University – ByteDance open ancient texts). Edition details are given per book. Shidian Guji
神隱
豆粉糕
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