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Take the yolks of two dozen of Eggs, and five pints of good sweet Cream, and boil it with a good quantity of whole Ci∣namon, and stir it continually on a good fire, then strain the Eggs with some raw Cream; when the Cream is so well boil'd that it tasteth of the Spice, take it off the fire, and pour in your Eggs, and stir them well among the Cream; being indifferent
thick, have a quart of Sack in a deep Ba∣son that will contain the rest of the mate∣rials, and pour in your Cream, &c. with a pound of double refined Sugar, and some fine grated Nutmeg, pour it in as high as you can hold your Skillet, let it spatter in the Bason to make it froth: you may, if you please, take off the Curd and add thereto fine grated Manchet, Loaf-Sugar finely beaten, and a little White wine.