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American cookbook, 1824-1855
Page 6
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Boiled fresh pudding 1829 4 eggs 4 spoons of cream 1 nut a little. Biscuit Pudding 1825 pour 3 points of boiled milk over 18 spoon
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Boiled fresh pudding 1829 4 eggs 4 spoons of cream 1 nut a little. Biscuit Pudding 1825 pour 3 points of boiled milk over 18 spoon
Szathmary Culinary Manuscripts and Cookbooks
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