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{62} To Make Almon Butter Gelley

Take 1 ^lb of the best Almons Blanched & beat fine 7 yolks of
Eggs beaten so put your Eggs into the Almons, & Straine out the
Almons; then Sett a quart of Creame ormore on the fire; & when
it boyles put in a Little Leamon Cill & the Jues of Leamon only
dropping it In, & put it Into a Cloth and Let it hang a day or
then put it out Into dishes

To Make Almon Creame

Boyle a pint of Creame very well; then beat a good handfull
of Almons with Rosewater; till they be very fine, then take the
Creame of the fire & put it to the Almons; Stir them together
& Straine it & Season it with Rose water & Sugar, & so let it
boyle a pace till it be thick & Serve it in/

The Orrange Foole

Take the yolkes of 12 Eggs & 2 whites beat them well &
on putt to it the Jues of 8 or 9 orranges, Strain it &
Season it with fine Sugar & Rosewater & Ambergreece; put in
as much butter as a wallnut, then let it on the fire & stir it [til]
it be thick, & then dish it, the butter & Ambergreece must not
be put in till it be almost made/