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Historical Recipes in the Digital Age
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George Boole Recipes
Introduction to George Boole recipes
Mrs. Anne Ryan Recipes
Introduction to Mrs. Anne Ryan recipes
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UCC Library
Lemon filling
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Ingredients ½ pint water 1 tablespoon of corn flour ¼ lbs of caster sugar Yolk of one egg Ring & juice of one lemon Method Boil the sugar and water together, add blended corn flour when thick add grated ring and juice of lemon. It may be put into patty tins before or after the pastry is cooked.
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Recipes of Ms. Anne Ryan
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Egg
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Genoa Pastry
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George Boole's College Puddings
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Sugar
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Tea Scones
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Water
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Wine Sauce
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Short Crust Pastry
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Beef Tea
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Corn flour
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Afternoon Tea Cakes
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Lemon
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Wine Sauce
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Jam Sauce
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