Early American Recipes: Traditional Recipes from New England Kitchens
Early American Recipes: Traditional Recipes from New England Kitchens
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This 1953 recipe booklet is over 100 pages of recipes from New England, from chowders and soups to doughnuts and Boston brown bread, to seafood and roast goose (or stewed rabbit), ham loaf with mustard sauce, Boston baked beans, vegetable dishes, and, of course, plenty of desserts.
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