The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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Fondu of Cheese (Half-whites of eggs which may)

the half-whites of eggs, which may be made to stand upright by cutting off a bit at the round end. In the latter case, each half egg has but one ingredient. Curled parsley and butter may be put as garnish between.

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