When you serve it up, strew it over
with Powder of Cinnamon and Sugar. It will be much the better, if you strew
upon it some Ambergreece ground with Sugar. You may boil bruised sticks of
Cinnamon in the Cream, and in the Sack, before you mingle them. You must
use clear Char-coal-fire under your vessels. The remaining barley will make
good barley Cream, being boiled with fresh Cream and a little Cinnamon and
Mace; to which you may add a little Rosemary and Sugar, when it is taken
from the fire: or butter it as you do wheat. Or make a pudding of it,
putting to it a Pint of Cream, which boil; then add four or five yolks, and
two whites of Eggs, and the Marrow of two bones cut small, and of one in
lumps: sufficient Sugar, and one Nutmeg grated. Put this either to bake
raw, or with puff-past beneath and above it in the dish. A pretty smart
heat, as for white Manchet, and three quarters of an hour in the Oven. You
may make the like with great Oat-meal scalded (not boiled) in Cream, and
soaked a night; then made up as the other.
MY LORD OF CARLILE'S SACK-POSSET
Take a Pottle of Cream, and boil in it a little whole Cinnamon, and three
or four flakes of Mace.
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