Take four Lemmons, rasp the Rinds into a Pint and half of Spring-Water, let it lye an Hour; and then put to it the Whites of five Eggs well beaten, half a Pound of Sugar, and the Juice of four Lemmons; when the Sugar is melted, strain it thro’ a thin Sieve or Strainer; then take a little Powder of Turmerick, ty’d up in a Piece of Muslin, and lay it in a Spoonful of Water ’till it is wet; then squeeze a little into the Jelly, to make it Lemmon-Colour, but not too Yellow: Set it over the Fire, skim it, and when you see it jelly, put it in Glasses; if it boil, it will not be amiss.
[ To make Butter’d Orange.]
Rasp the Peel of two Oranges into half a Pint of Water; put to it half a Pint of Orange-Juice, and six Eggs, (but two of the Whites) and as much Sugar as will sweeten it; strain it, set it on the Fire, and when it is thick, put in a Piece of Butter as big as a Nut, keeping it stirring ’till it is cold.
[ To make Eringo-Cream.]
Take a Quartern of Eringo’s, cut them small, and boil them in half a Pint of Milk, ’till they are tender; then put to them a Pint of Cream and two Eggs, well beaten; set it on the Fire, and let it just boil; if you don’t think it sweet enough, put in a little Sugar.
[ To make Barley-Cream.]
Take two Ounces of Pearl-Barley, boil it in four or five Waters ’till it is very tender; then rub it thro’ an Hair Sieve, and put it to a Pint of Cream, with an Egg well beaten; sweeten it, and let it boil: If you please, you may leave some of the Barley whole in it.
[ To make Ratafea-Cream.]
Take Kernels of Apricocks, beat them very fine, and to two Ounces put a Pint of Cream and two Eggs; sweeten it, set it on the Fire, and let it boil ’till ’tis pretty thick: You may slice some of the Kernels thin, and put them in, besides what is beaten.