The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To make a Cream called Sack and Pottage.

TAke about a pottle of cream, or new milk, whilest it boyls, beat the yolks of a dozen eggs with half a pinte of sack; and when the milk boyls put it in, keeping it stirring until it comes to a tender curd, then run it through a strainer; save your curd, being cleansed from the whey; season it with beaten Cinamon, Ginger, Nutmeg, Sugar, Rose-water; so put it into your dish, as a Tansey, strowing thereon beaten Cinamon and Sugar.