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“From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald the milk with the onion slice; remove onion and add remaining ingredients.
  2. Heat to boiling (taking care not to scorch milk) and serve immediately.

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