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Dutch Blancmange

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

Steep an ounce of the best isinglass two hours in a pint of boiling

water. Take a pint of white wine, the yolks of eight eggs well beaten,

the juice of four lemons and one Seville orange, and the peel of one

lemon; mix them together, and sweeten to your taste. Set it on a clear

fire; keep it stirred till it boils, and then strain it off into moulds.

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