Take your quinces and pare them and cut them in pieces and take the weight of it in Sugar and put your Sugar and quinces into your pan and set it on the fire keeping it stiring and breaking the quinces with a ladle all ye while it boyles and let it boyle as fast as you can & when the quinces is very soft take it off and put it in glasses.
83. To make Almond Cream.
Take a quart of cream and boyle it with nutmeg and mace and take a quarter of a pound of almonds blanch them in cold water and beat them very well in a stone morter with Sack and rose water and let it boyle till it is as thick as you will have it then Strain it through a corse Strainer being well boyled then sweeten it with Sugar to your taste and put in half a spoonfull of rose water and as much Sack.
84. To make an Almond Pudding.
Take a quart of cream and 2 manshets grated half a pound of Almonds blanch’d and beaten very finely with rose water then take a little nutmeg and mace shred small take the yolkes of 6 eggs and some Sugar tie it up in thick cloth and boyle it and Serve it with butter and Sack.
85. To make a Quakeing Pudding.
Take 5 spoonfulls of flour and 9 eggs leave out 3 of the whites a pint and half of cream not to good, a spoonfull of Sugar and nutmeg take orange lemon citron mince it small and put to it tie it up in a thick cloth and when tis boyled put Sack and Sugar and butter.
86. To make a Carraway Cake.
Take 4 pound of flour 10 eggs but 5 whites a pint of ale yest and half a pint of cream a quarter of a pint of Sack or rose water half a pound of carraway cumfets half a pound of sugar half a pound of butter some saffron half an ounce of nutmeg of mace and cinnamon let your flour be dry’d very well then mix it with Sugar carrawayes and Spice beat your eggs very well & yest and Sack together let your cream boyle and melt your butter in it then temper your cake let it stand half an hour to rise bake it in a paper coffin.