[ To make Almond Cheese.]
Take almonds being beaten as fine as marchpane paste, then have a sack-posset with cream and sack, mingle the curd of the posset with almond paste, and set it on a chafing-dish of coals, put some double refined sugar to it and some rose-water; then fashion it on a pye-plate like a fresh cheese, put it in a dish, put a little cream to it, scrape sugar, on it, and being cold serve it up.
[ To make an excellent Cream.]
Take a quart of cream, and set it a boiling, with a large mace or two, whilst it is boiling cut some thin sippets, and lay them in a very fine clean dish, then have
seven or eight yolks of eggs strained with rose-water, put some sugar to them, then take the cream from the fire, put in the eggs, and stir all together, then pour it on the slices of fine manchet, and being cold scrape on sugar, and so serve it.
[ To make Cream otherways.]
Take a quart of cream, and boil it with four or five large maces, and a stick of whole cinamon; when it hath boiled a little while, have seven or eight yolks of eggs dissolved with a little cream, take the cream from the fire and put in the eggs, stir them well into the boiled cream, and put it in a clean dish, take out the spices, and when it is cold stick it with those maces and cinamon. Thus you may do with the whites of the eggs with cream.
[ To make cast Cream.]
Take a quart of cream, a pint of new milk, and the whites of six eggs, strain them together and boil it, in the boiling stir it continnally till it be thick, then put to it some verjuyce, and put it into a strainer, hang it on a nail or pin to drain the whey from it, then strain it, put some sugar to it and rose-water; drain it in a fair dish, and strow on some preserved pine-kernels, or candied pistaches. In this fashion you may do it of the yolks of eggs.