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A Creame Posset th e best way
Take 12 eggs w i th 2 or 3 of th e whites; take out th e tread & beat them well & put them
Into th e Basson you make th e possit in w i th 1/2 ^lb of Sugar & a pint of Sack & a Nut=
megge, Shred & Mingled together, set it upon a Chafing dish of Coles till th e liquor be
blood warm, & take a quart of Liquor & when th e liquor boyles up pour into th e Basson
cover it w i th a warm plate, Set it upon a Chafing dish of Embers till it be
th e thicknesse you wanto have it, If you would have it bigger have double th e
quantitie.
A Whipt Sillibub
Take a quart of Creame & a pint of white wine Sweeten it to your taste with
the Juce of a Leamon & the pitt of halfe a Leamon & put it Into a pot &
Lay it into your Sillibub Glasse; & so continue till your glasse be full to the top
Let it Stand 10 or 12 hours make it for the morning for night & in the evening
for dinner.
The Cheife Leamon Cream
Take 2 Large Leamons pare them & squeeze out the Juce Into A
pottinger, & wash out the sournesse of the Leamons with a spoonfull
of water, Cut halfe a Leamon pitt small & let it Lye in the Juce
till it hath given it a pleasant taste, & put to it 1/2 a lb of Loafe Sugar
then beat the whites of 2 Eggs very well, & put them to your Juce, & straine
all very Clearely together or through a Cleane Cloath, & set it over
oven Sloe fire, constantly stirring it all one way, & as soone
as you perceive it grow Like Jelley, take it of Immediately & fling
In 2 spoonfull of Orrange flavor water, & take of the froth that will
rise, & then lay by spoonfull, In the bottom of a China dish; if it be done
right it is as Cleare as pippin Gelley, boyle some of the pitt, very
tender to garnish your Creame to your Content.