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Culinary Jottings
A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Rites, Based Upon Modern English, and Continental Principles, with Thirty Menus for Little Dinners Worked Out in Detail, and an Essay on Our Kitchens in India
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A product of English colonialism in India, this 1885 cookbook by "Wyvern" (Arthur Kenney-Herbert) was designed to aid English housewives in India to create English meals in their own homes.
