10

A froth Possett -- my mother

Take 3 pints of cream or new milk Set it on the fire
then take 16 eggs and put the whites into a Bason
very deep, and beat the yolks by themselves, make
a Custard with them, and the cream that is on the
fire- Then beat the Yolks to a froth, with a little
sack and a little sugar when it is a thick froth
cast it into another dish with a spoon- Then
take half a pint of sack and sweeten it with
sugar- set it on a chaffin dish of coal in a large
Bason- when it is hot put in as much froth as
the sack will receive, Stir it in very well - Then
take your Custard and pour upon it - Stir it all
one way when you put it in- Then if the froth
dont cover the top of the possett- put in more and
Stir it very well and cover it close with a warm
dish- Let it stand a while upon Coals but not too
hott- You may know when it is enough by putting
your spoon into the bason - For then it will be
clear in the bottom and in the middle and froth
on the top

A Calves foot pudding -- Do

Take those which are tenderly boiled and shred 'em
small with beef suet- Then put to 4 feet one quart
of Cream and 9 egs well beaten- a little salt some
rose water and sugar, some beaten spice and one pound
of Currants mix all these well together and boil
it or bake it but if you woud butter it - Then do
not put in the suet.