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Swithin Cream
From the kitchen of Sharmagne Leland-St. John

(To eat with apple wedges, on Chardwardon, or on dark bread)

2 large lemons
10 yellow dandelion flowers
1/8 tsp. salt
2 cups heavy whipping cream
3/4 cup sugar

Finely grind lemon rind and set aside. Remove dandelion petals,
and cut them into tiny pieces. Gently mix with lemon rind. Whip
cream with rotary beater, adding salt and sugar until thick peaks
form. Carefully mix petals into cream.


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