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Custard No 4

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







Take a pint of cream; blanch a few sweet almonds, and beat them fine;

sweeten to your palate. Beat up the yolks of five eggs, stir all

together, one way, over the fire, till it is thick. Add laurel-leaves,

bitter almonds, or ratafia, to give it a flavour; then put it into cups.











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