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Updated: May 25, 2025
Fish of many sorts done up in all the fashions of the day meat and fowl in every form vegetable soups, and dishes of numberless varieties fruit-preserves, custards, custard-puddings, and jellies and last, but not least, buttered crumpets and cheese, formed as fine a spread as was ever set before a king.
Not that these nuns are not good cooks and bakers: witness the delicate sweetmeats, biscuits and pastry they offer to strangers on such festival days as the one just described, the fruit-preserves in blocks sold for their sustenance by the nuns at Funchal, Madeira, and the fairy frostwork of sugar seen on great occasions in French convents.
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