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Malbury A Sack Possett

Take 2 quarts of Creame, a pint of Sack 20 Eggs, but 10 whites
the Spice must be Nutmegs mace Cynomon; beat the Eggs very well
& when the Sack boyles pour in the Eggs; but first take it of the fire
& Stir it gently pour in the Cream very high; put in 1 [lb?] of Suger into
the Sack before the Eggs, then set it on a few Coles for halfe an hour Coverd

A Custard

{La Jacob}

Boyle a nutmeg grated; a blade of Mace, & 2 or 3 Cloves in a
quart of Creame; when it is cold take out the spice, & put In
the yolkes of 5 Eggs & the whites of 3; well beatt; mix those well
together & Season it with Salt or Suger to your tast, then bake them
In potts In a gentle oven.

A Leamon Creame

Take a quart of Creame & keep it Stirring on the fire till
it be blood warm; then take the Meat & Juce of 3 good Leamons and
Sweeten them well with Suger, & a Spoonfull of orrange flower
water; when the Leamons are So Sweetened that they will not turn the
Creame, take the Creame of the fire & Stir them Into it & so dish
itt

A White Wine Creame

Take a quart of Creame & Stir it over the fire till it boyl
then take a pint of white wine & boyle it with Suger till it bee
Sirrup, so mingle the Creame & it together & Stir it And so
Serve it upp.

A Brown Bread Creame

Take your Creame & boyl it with a blade or 2 or mace
and have reddy in a dish Some grated Browne bread; &
pour on your Creame hott, & when it is Cold serve it upp.