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Allinsons Vegetarian Cookbook

Allinsons Vegetarian Cookbook

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Published by rivahcat
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.

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Published by: rivahcat on May 18, 2013
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05/18/2013

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1 quart of milk, 6 oz. of Allinson chocolate, 4 eggs, 1 tablespoonful of Allinson corn flour,
essence of vanilla, sugar to taste. Dissolve the chocolate in a few tablespoonfuls of water,
stirring it over the fire until a thick, smooth paste; add the milk, vanilla, and sugar. When boiling
thicken the milk with the cornflour; remove the mixture from the fire to cool slightly, beat the
eggs well, stir them into the thickened chocolate very gradually, and stir the whole over the fire,
taking care not to allow it to boil When well thickened let the cream cool; serve in custard
glasses or poured over sponge cakes or macaroons.

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