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New England cookbook, 1825-1870
Page 72
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Lemon Jelly 2 oz Isinglass 3 lemons 1 1/2 sugar 2 quarts water 2 eggs
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Lemon Jelly 2 oz Isinglass 3 lemons 1 1/2 sugar 2 quarts water 2 eggs
Szathmary Culinary Manuscripts and Cookbooks
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