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This facsimile (originally published in 1894) contains a range of recipes, from gruel and beef tea, to devilled bones and fruit jelly, as well as advice on how to look after livestock on a ship (and how to kill it). A brief introduction details the authors' backgrounds and the difficulties faced by cooks at sea.
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Cookery for Seamen, Alexander Quinlan, National Maritime Museum
- Idioma
- Publicado en
- 2019
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