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Rich Cream Cake

(Practical Cookery.) - (The Most Valuable And Original Receipts)







Stir together, till very white, half a pound of butter, three-quarters

of a pound of sugar. Beat the whites and yelks of seven eggs separately

to a froth, stir them into the cake--put in a wine glass of brandy, a

grated nutmeg, and a pound and a half of sifted flour. Just before it is

baked, add half a pint of thick cream, and a pound of seeded raisins.











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