In the mean time,
let half a pint of Sack or White muscadin boil a very little in a bason,
upon a Chafing-dish of Coals, with three quarters of a pound of Sugar, and
three or four quartered Nutmegs, and as many pretty big pieces of sticks of
Cinnamon. When this is well scummed, and still very hot, take it from the
fire, and immediately pour into it the cream, beginning to pour neer it,
but raising by degrees your hand so that it may fall down from a good
height; and without anymore to be done, it will then be fit to eat. It is
very good kept cold as well as eaten hot. It doth very well with it, to put
into the Sack (immediately before you put in the cream) some Ambergreece,
or Ambered-sugar, or Pastils. When it is made, you may put powder of
Cinnamon and Sugar upon it, if you like it.
ANOTHER
To two quarts of Cream, if it be in the Summer, when the Cream is thick and
best, take but two or three yolks of Eggs. But in the Winter when it is
thin and hungry, take six or seven; but never no whites. And of Sack or
Muscadin, take a good third (scarce half) of a pint; and three quarters of
a pound of fine Sugar.
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