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Miss Collins recipe collection manuscript, 19th century?

Page 36

36 Flummery
Pour a pint of boiling water on an ounce of Isinglass shavings let it remain some hours, then put it in a pan over the fire with some Lemon peel, when the Isinglass is quite dissolved strain it, and when near cold, put to it the yolks of six eggs strained, loaf sugar, orange-flower water, and wine to your taste, give it one boil, and strain it into shapes.

Blanc mange
Dissolve an ounce and half of Isinglass in a pint of water, boil it with a stick of cinnamon the rind of a lemon, and a few lawrel leaves then pound two ounces of sweet almonds very fine with orange flower water, add a pint of cream, and some sugar, strain, and warm the whole together, let it stand to settle, and pour it into shapes. rub a little oil with a feather lightly over the shapes before you fill them, and the blanc mange will turn out easily.

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36 Flummery Pour a pint of boiling water on an ounce of Isinglass shavings let it remain some hours, then put it in a pan over the fire with some Lemon peel, when the Isinglass is quite dissolved strain it, and when near cold, put to it the yolks of six eggs strained, loaf sugar, orange-flower water, and wine to your taste, give it one boil, and strain it into shapes. Blanc mange Dissolve an ounce and half of Isinglass in a pint of water, boil it with a stick of cinnamon the rind of a lemon, and a few lawrel leaves then pound two ounces of sweet almonds very fine with orange flower water, add a pint of cream, and some sugar, strain, and warm the whole together, let it stand to settle, and pour it into shapes. rub a little oil with a feather lightly over the shapes before you fill them, and the blanc mange will turn out easily.