Take a pound of almond paste fine beaten with rose-water, mingle it with a quart of cream, six eggs, a little sack, half a pound of sugar, and some beaten nutmeg; strain them and put them in a clean scowred skillet, and set it on a soft fire, stir it continually, and being well incorporated, dish it, and serve it with juyce of orange, sugar, and stick it full of canded pistaches.
[ To make a white Leach of Cream.]
Take a quart of cream, twelve spoonfuls of rose-water, two grains of musk, two drops of oyl of mace, or two large maces, boil them with half a pound of sugar, and half a pound of the whitest ising-glass; being first steeped and washed clean, then run it through your jelly-bag, into a dish; when it is cold slice it into chequer-work, and serve it on a plate. This is the best way to make leach.
[ To make other Leach with Almonds.]
Take two ounces of ising-glass, lay it two hours in fair water; then boil it in clear spring water, and being well
digested set it to cool; then have a pound of almonds beaten very fine with rose-water, strain them with a pint of new milk, and put in some mace and slic’t ginger, boil them till it taste well of the spices, then put into it the digested ising-glass, some sugar, and a little rose-water, give it a warm over the fire, and run it through a strainer into dishes, and slice it into dishes.
[ To make a Cream Tart in the Italian fashion to eat cold.]
Take twenty yolks of eggs, and two quarts of cream, strain it with a little salt, saffron, rose-water, juyce of orange, a little white-wine, and a pound of fine sugar, then bake it in a deep dish with some fine cinamon, and some canded pistaches stuck on it, and when it is baked, white muskedines.
Thus you may do with the whites of the eggs, and put in no spices.