Take a quarter of a pound of double refined Sugar beat it very fine then about the quantity of rasberrys, strained and then shake in the Sugar by degrees keeping it beating a hour together and have the white of an egg beaten to froth then put in 4 or 5 drops as you beat the Sugar and rasberrys drop them on papers then put them into an oven that is a little warm then put them in your stove you may do Goosberrys thus but have a care to beat them one way or they will be heavy.
93. To make Cherry Water.
Take 4 pound of cherrys 5 pints of claret wine, half a handfull of the tops of rosemary 2 ounces of cinnamon bruised 2 handfulls of balme 2 nutmegs sliced Stone the cherrys let them Stand close cover’d in an earthen pot all night then Still it in an ordinary Still and mix it with Sirrop of Gilly flowers 4 ounces of white Sugar candie put into the receiver and let it drop upon it and so keep it for your use keep a quart bottle of the Strongest by itselfe and draw of the rest as long as you like the taste it causeth Sleep tis most excellent for ye passion of the heart, tis a good restorative water twill ease one out of a Sound.
94. Almond Puddings.
A pound of Almonds blancht and beat very fine with rose water to such a proportion take 4 penny white loafs grated very fine put it in a bowle and with it 2 pound of beef Suet Shred very Small and mingle it with the bread pour upon it one quart of boyleing cream Stir it together and cover it close down and let it stand an hour then put in your almonds and mingle them together and season them together with Salt and nutmeg cinnamon & Sugar to your taste 8 eggs leaveing out ye whites mingle them all together you may add a little Sack if you please, if you find your pudding to thick add cream if to thin add grated bread if not fat enough add more Sewit.
95. Quince Cream.
Coddle your quinces scrape them and when they be cold sweeten them Sweeten your cream and boyle it and when cold put them together.
96. My Lady Ingrams Cream.
Take 2 gallons of new milk 3 pints of cream half a pound of Almonds beaten very fine so put it in and stir it altogether and Set it in a broad pan over the fire when tis ready to boyle take it off and let it stand a day and a night you must sweeten it with Sugar at first then take the glass you mean to put it into you must cut your cream as broad & put the rest in the bottom.