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“Posted in response to "Vintage, Heritage and Older Cookbooks". My MIL had only one cookbook a 1928 edition of "The Boston Cooking School Cookbook" by Fannie Merrit Farmer. The first printing was in 1896 for a total of 3,000 copies. When MIL died, my SIL snatched the book. So I hunted through antique stores until I found a 1934 version here in AZ. Having the same cookbook and reading the recipes she used to make was a way of feeling close to her.”
READY IN:
1hr 10mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut bacon in small pieces and try out, (fry to melt the bacon fat).
  2. Add remaining ingredients, gradually bring to the boiling point and let simmer 50 minutes.

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