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  • Cornellian Traditonal Cuisine- Pulses such as fava beans, chick peas, peas and lupins; Several kinds of vegetables were usually enjoyed with vinegar; kale was cooked in salt and both the green and the white parts of chard were used.- The leaves of many shrubs and weeds cooked to a mush and strongly spiced; examples are elder, mallow, orache, fenugreek, nettles and sorrel.-Pickled fruit and vegetab
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