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TAke a quart of good thick Cream, and boil it with four or five blades of large Mace, and some whole Cinamon, then take the whites of four Eggs, and Seat them well, when the Cream boils up put them in, then take it off the fire, and keep it stirring a little while, and put in
some Sugar, then pare half a doven Pip∣pins, slice them and put them into a pint of Claret wine, some Raisins of the Sun, Sugar, beaten Cinamon, and beaten Ginger, boil your Apples to a pap, then cut some Sip∣pets very thin, and dry them before the fire; when the Apples and Cream are boil'd and cold, take half the Sippets and lay them in a dish, lay half the Apples on them then lay on the rest of the Sippers, then Apples as you did before, then pour on the rest of the Cream, and bake it in the Oven as a Custard, and when you serve it scrape on Sugar.
Take three pints of Cream, and a quar∣ter of a pound of Rice well pick'd, some beaten Nutmeg, Ginger and Sugar, boil these together, and set it by till it is cold; then strain into it the yolks of half a score Eggs, a quarter of a pound of Cur∣rans well-washed, and some Salt, incorpo∣rate these together, and bake it.
You may put these ingredients either into Paste, Earthen-Pan, Dish or deep Ba∣son; and when it is baked, garnish your Dish with Sugar, Orange, Comfits and Ci∣namon.
Take Mornings-milk, and soak therein some slices of white Bread, and put therein a little Flowre with the yolks of Eggs bea∣ten very small, bruise your Bread, so that it is wholly incorporated with your Milk, Eggs and Flowre, make it about the thick∣ness of Pancake batter, then fill a deep earthen-pan herewith, and lay some pieces of Butter on the top, tye a brown paper about the head thereof, and put it into your Oven, when it is baked, on the top there will be a hard crust. You may make them without Flowre and with Rice, or without either, only with Bread.
Take three pints of Cream, and boil it with large Mace and whole Cinamon, having boiled a very little time, put there∣in the yolks of eight Eggs well beaten, then take it off the fire, and take out your Mace and Cinamon; the Cream being of an indifferent thickness, cut a Manchet in∣to fine slices, and cover the bottom of your Dish; then pour on some Cream, then more bread, do this three or four times till the Dish be full; then trim the dish si••••e
with fine carved Sippets, and stick it with sliced Dates, scrape on Sugar and serve it.
Slice a Manchet very thin, and lay it in the bottom of a Dish, and wet them with Sack; then take what quantity of Cream you think fit, and boil it with Eggs and large Mace, season it with Rosewater and Sugar, then stir it well together to prevent curdling, then pour it on the Bread, and let it cool, when it is cold serve it up.