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Raspberry Cream

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







To one pint of cream put six ounces of jam, and pulp it through a sieve,

adding the juice of a lemon; whisk it fast at the edge of your dish; lay

the froth on the sieve, and add a little more of the juice. When no more

froth will rise, put your cream into a dish or cups; heap the froth well

on.











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