From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Welsh Leek Porridge

This is made just like cock-a-leekie soup, and thickened with toasted bread. It used to be the custom to stew French plums with the porridge, but this now is scarcely ever done.

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Welsh Leek Porridge

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