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Almond Butter

(Confectionary.) - (The Lady's Own Cookery Book)







Put half a pound of blanched almonds, finely beaten, into a quart of

cream and a pint of milk mixed well together. Strain off the almonds,

and set the cream over the fire to boil. Take the yolks of twelve eggs

and three whites well beaten; let it remain over the fire; keep stirring

till it begins to curdle. Put it into a cloth strainer and tie it up,

letting it stand till the thin has drained off. When cold, break it with

a spoon, and sweeten with sifted sugar.











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