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An old fashioned recipe from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Units: US | Metric
Serving Size: 1 (5039 g)
Servings Per Recipe: 1