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Katharine S. Talbot cookbook, 1918
Page 50
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Aspic Jelly 2 bouillon cubes to a cup of boiling water 1 envelope of gelatine diluted in cold water add boiling stock add 1 cup tomato juice use scant cups When cool shred cabbage leaves and mix in
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Aspic Jelly 2 bouillon cubes to a cup of boiling water 1 envelope of gelatine diluted in cold water add boiling stock add 1 cup tomato juice use scant cups When cool shred cabbage leaves and mix in
Szathmary Culinary Manuscripts and Cookbooks
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