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American cookbook, October 1933
Item 1
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Spanish Bread 1 lb. of Sugar 3/4 lb. of Flour 6 oz. of butter 1 cup " cream 1 " " dried currants 4 eggs 2 teaspoonfuls of Royal Baking Powder
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Spanish Bread 1 lb. of Sugar 3/4 lb. of Flour 6 oz. of butter 1 cup " cream 1 " " dried currants 4 eggs 2 teaspoonfuls of Royal Baking Powder
Szathmary Culinary Manuscripts and Cookbooks
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