I conceive it may do well, to put into each glass (when you pour the
liquor into it) a sprig of Rosemary a little bruised, or a little
Limon-peel, or some such thing to quicken the taste; or use Amber-sugar, or
spirit of Cinnamon, or of Lignum-Cassiae; or Nutmegs, or Mace, or Cloves, a
very little.
A GOOD DISH OF CREAM
Boil a quart of good Cream with sticks of Cinnamon and quartered Nutmeg and
Sugar to your taste. When it is boiled enough to have acquired the taste of
the Spice, take the whites of six New laid eggs, and beat them very well
with a little Fresh-cream, then pour them to your boyling Cream, and let
them boil a walm or two. Then let it run through a boulter, and put a
little Orange flower-water to it, and sliced bread; and so serve it up
cold.
AN EXCELLENT SPANISH CREAM
Take two quarts (you must not exceed this proportion in one vessel) of
perfectly Sweet-cream, that hath not been jogged with carriage; and in a
Possnet set it upon a clear lighted Char-coal-fire, not too hot. When it
beginneth to boil, cast into it a piece of double refined hard Sugar about
as much as two Walnuts, and with a spoon stir the Cream all one way.
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