To make a very fine Cream Take a quart of Cream, and put to it some Rosewater and Sugar, some large Mace, Cinamon and Cloves; boil it together for a quarter of an hour, then take the yolks of eight Eggs, beat them together with some of your Cream, then put them into the Cream which is boiling, keep it stirring lest it curdle, take it from the fire, and keep it stirring till it be a little cold, then run it through a Strainer, dish it up, and let it stand one night, the next day it will be as stiff as a Custard, then stick it with blanched Almonds, Citron Pill and Eringo roots, and so serve it in |