[ To make Almond-Butter.]
Take half a Pound of Almonds finely beaten, mix them in a Quart of Cream; strain the Cream, and get out as much of the Almonds as you can thro’ the Strainer; set it on the Fire, and when it is ready to boil, put in twelve Eggs (but three of the Whites) well beaten; stir it on the Fire ’till it turns to a Curd; then put in half a Pint of cold Milk, stir it well, and whey it in a Strainer: When ’tis cold sweeten it.
[ To make a Trifle.]
Take a Pint of Cream, and boil it, and when it is almost cold, sweeten it, and put it in the Bason you use it in; and put to it a Spoonful of Runnet; let it stand ’till it comes like Cheese: You may perfume it, or put in Orange-Flower-Water.
[ To make all Sorts of Fruit-Cream.]
Take your Fruit, (scalded) or Sweet-meats, and rub it thro’ an Hair Sieve, and boil your Cream; and when ’tis cold, put in your Fruit, ’till ’tis pretty thick.
[ To make Sack-Posset, or Sack-Cream.]
Take twelve Eggs, (the Whites of but six) beat them, and put to them a Pint of Sack and half a Pound of Sugar; set them on a Fire, keeping them stirring ’till they turn white, and just begin to thicken; at the same Time on another Fire have a Quart of Cream, boil and pour it into the Eggs and Sack, give it a Stir round, and cover it a Quarter of an Hour before you eat it: The Eggs and Sack must be heated in the Bason you use it in, and the Cream must boil before you set on the Eggs.