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New England manuscript cookbook, 1880-1910
Page 56
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Omelettes. Clain 4 eggs, beat yolks and whites separately. Add to yolks 4 tablespoons milk, pepper and salt and lastly fold in beaten whites -
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Omelettes. Clain 4 eggs, beat yolks and whites separately. Add to yolks 4 tablespoons milk, pepper and salt and lastly fold in beaten whites -
Szathmary Culinary Manuscripts and Cookbooks
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