Blancmange No 2 Recipe

Boil three ounces of isinglass in a quart of water till it is reduced to

a pint; strain it through a sieve, and let it stand till cold. Take off

what has settled at the bottom: then take a pint of cream, two ounces of

almonds, and a few bitter ones; sweeten to your taste. Boil all together

over the fire, and pour it into your moulds. A laurel leaf improves it

greatly.

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