To this proportion of Cream put in eighteen yolks
of Eggs, and eight of the whites; a pint of Sack; beat your Eggs very well,
and then mingle them with your Sack. Put in three quarters of a pound of
Sugar into the Wine and Eggs with a Nutmeg grated, and a little beaten
Cinnamon; set the basin on the fire with the wine and Eggs, and let it be
hot. Then put in the Cream boyling from the fire, pour it on high, but stir
it not; cover it with a dish, and when it is settled, strew on the top a
little fine Sugar mingled with three grains of Ambergreece, and one grain
of Musk, and serve it up.
A SYLLABUB
My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus.
Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a
good wine glassful (better the 1/4 of a pint) of Sack: mingle with them
about three quarters of a pound of fine Sugar in Powder. Beat all these
together with a whisk, till all appeareth converted into froth. Then pour
it into your little Syllabub-glasses, and let them stand all night. The
next day the Curd will be thick and firm above, and the drink clear under
it.
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