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Blancmange No 1

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







To one pint of calves' foot or hartshorn jelly add four ounces of

almonds blanched and beaten very fine with rose and orange-flower water;

let half an ounce of the almonds be bitter, but apricot kernels are

better. Put the almonds and jelly, mixed by degrees, into a skillet,

with as much sugar as will sweeten it to your taste. Give it two or

three boils; then take it up and strain it into a bowl; add to it some

thick cream: give it a boil after the cream is in, and keep it stirred

while on the fire. When strained, put it into moulds.











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