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To make an Almond Caudle


Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread into it, then have ready beaten a pound of blanched Almonds stamped in a Mortar with a little white-wine, then strain them out with a pint of white-wine, thick your Ale with it, sweeten it as you please, and be sure you skim the Ale well when it boyles.


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The Compleat Cook (1658).

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