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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
GALLINO
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is Italian for a very delicious dish of curds and whey, the milk being turned by using an infusion of the gizzards of turkeys or fowls.
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REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu
