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Hannah Glasse
To make Ratasia Cream
I cooked this
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Preparation info
Difficulty
Easy
Appears in
top 1000
The Art of Cookery Made Plain and Easy
By
Hannah Glasse
Published
1747
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Recipes
Contents
Method
Take six large
Laurel-leaves
, and boil them in a Quart of thick
Cream
, when it is boil’d throw away the Leaves, and beat the Yolks of five
Eggs
with
a