The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Ratafia Blancmange

1 page in this part of The British Cookery Book.

Ratafia Blancmange

1059. Pour a quart of cream or rich milk, boiling hot, over half a pound of crushed macaroon ratafias, mix it well, and let it stand…

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