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TAke three pints of very good new Cream, and a quarter of a pound of Almonds stamped with some Rosewater, strain it with the Cream, then boil it with a little Ambergriese, then put a pint of Sack into a Bason, and set it over the fire till it be blood-warm, then take the yolks of nine Eggs with three whites, having
beaten them well, put them into the Sack, then stir them together in the Bason with the Cream; having suffer'd it to cool a little before you put it in, stir so long till you find it as thick as you would have it, then pound Amber small, and mingle it with Sugar, and a little Musk, and strew it on the top of the Posset, it will give it a most delightful taste.
Or thus: take ten Eggs, beat the whites and yolks together, and strain them into a quart of Cream, season it with Nut∣meg and Sugar, and put to them a pint of Canary, stir them well together, and put them into your Bason, then set it over a Chafing-dish of coals, and stir it till it be indifferently thick, then scrape on Sugar and serve it.
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.
Take the yolks and whites of twenty Eggs, but remove the Cock-treads, beat these very well, then take a pint and a half of Sack, and a quart of Ale boil'd and scum'd, and put into it a pound of Sugar, and three quarters of a Nutmeg, let it boil a little together, then take it off the fire, stirring the Eggs still, put into them two or three ladlefuls of the liquor, then mingle all together, set it over the fire till it be pretty thick, and serve it up.
Take three pints of Cream and a Nut∣meg, and set it over the fire, and let it boil, as it is boiling, have a Bason wherein there must be a pint of White wine well sweetned
with Sugar, then set it over the coals to warm a little, then put in your Cream, stir it and let it stand simmering over the fire an hour and a half.
Take a quart of new Cream, a quarter of an ounce of Cinamon, and a Nutmeg quarter'd, and boil it till it taste of the Spice, and keep it always stirring, or it will burn to, then take the yolks of eight Eggs well beaten, with a little cold Cream, and put them into the hot Cream over the fire, and stir it till it begin to boil, then take it off, and stir it till it be indifferently cold, sweetning it with some Sugar, then take a little more than a quarter of a pint of Sack, and sweeten that also, then set it on the fire till it be ready to boil, then put it in∣to a deep Bason, and pour the Cream into it, elevating your hand as high as you can conveniently to make it froth, which is the grace of your Posset, and if you put it through a Tunnel, it is held the most ex∣quisite way.
Take a Syllabub pot, and fill it half full of Red-streak'd Sider, with good store
of Sugar, and a little Nutmeg, stir it well together, and put in as much thick Cream a spoonful at a time, as fast as you can, as though you milk'd in, then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes the curd.
If in the Field, only Milk the Cow in∣to your Sider, Nutmeg, Sugar, and so drink it warm.
Take a pint of Canary or White wine, a sprig of Rosemary, a Nutmeg quarter'd, the juyce of a Lemon, some of the Pill with Sugar, put these together into a Pot all night, and cover them; in the Morning take a pint of Cream, and a pint and half of new Milk; then take out the Le∣mon-pill, Rosewater and Nutmeg, and squirt your Milk and Cream into the Pot.
Or take a pint of thick Cream, and a pint of White wine, and put them toge∣ther in a deep Bason, with two whites of Eggs, the juyce of a Lemon, some pill, and a little Sugar, then take some rods and whip it, and as the froth ariseth, take it off with a spoon, and put it into
a Fruit-dish, and lay fine sierced Sugar thereon.
Boil three pints of Cream with four or five whole Cloves, then have the yolks of half a dozen Eggs dissolved in Cream, the Cream being well boiled, so that it taste of the Spices, put in your Eggs, and stir them well together; then have some Muskadine or Tent, and being warm'd, pour it into a Dish with Sugar, wherein there are fine Sippets of French-bread, then pour on your Cream upon that, then cast on Ginger, Cinamon and Sugar, and stick it with blanched Almonds.
Take a pottle of morning Milk, and a pound of fine sierced Rice-flowre, strain them through a strainer into a broad Skil∣let, and set it on a soft fire, stir it with a broad stick, and when it is a little thick, take it off the fire; then put in half a pint of Rosewater, and set it over the fire again, stir it well, and beat it with your stick from one side of the Pan to the other; when it is as thick as pap take it off, when it is cold, lay it in slices on a Dish, and scrape on Sugar.
Take a Pike and boil it in fair Water very tender, then take the flesh from the bones and chop it very small, then take a pound of Almond-paste, and beat it with your Fish aforesaid, put to them a quart of Cream, the whites of a dozen Eggs well beaten, and the crums of a French-manchet, mingle all together, and strain them with some Sugar and Salt, then put them in a broad Stew-pan over the fire, stir it and boil it thick; being boil'd, let it stand till it be cold, then strain it again into a clean Dish, scrape on Sugar and serve it.
Take a Capon that is either boil'd or roasted, and being cold, strip off the skin, mince it and pound it in a stone Morter with Almonds blanched, then mix it with some Capon broth, and crums of White-bread strained together with some Salt, Rosewater and Sugar, boil it to a good thickness, then either put it in Paste or serve it in a Dish.
Take two quarts of fine Flowre, half a
pound of Butter, the like quantity of Su∣gar, some Saffron, Rosewater, beaten Ci∣namon, and the yolks of Eggs, work up all cold together with some Almond-paste.