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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

ZEPHYRS, ZEPHIR

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv

is something like a souffle but may have gelatine, cheese, and cream as a source.

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Compiled for Food Resource http://food.oregonstate.edu