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French Barley Cream

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







Boil your barley in two or three waters, till it looks white and tender;

pour the water clean from the barley, and put as much cream as will make

it tolerably thick, and a blade or two of mace, and let it boil. To a

pint and a half of cream put two ounces of almonds, blanched and ground

with rose-water. Strain them with cold cream; put the cream through the

almonds two or three times, wringing it hard. Sweeten to your taste; let

it boil; and put it in a broad dish.











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