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156 To make a triffle
Take mackroons (pick off the papers)
or stale spunge Bisket lay them in a
dish that is deep as close as you can
one to another pour on them sack or
white wine as much as will wet them
then make a custard of half cream & half
milk put a layer on the soak'd bisket
& fill up the dish with a whipt sillibub.
A Crust for fruit or sweet meat tarts
Work into a pint of flower two ounces
of butter then beat the yolk of two Eggs with
four spoonfulls of good cream & two spoofulls
of fine sugar sifted, strain them into your
flower & butter & knead all together as little
as possible & roll the crust thin & bake it in
a slow oven. If you like it ice'd do it with
the white of an egg beat to a froth & sift
fine sugar over it.

156 To make a triffle
Take mackroons (pick off the papers)
or stale spunge Bisket lay them in a
dish that is deep as close as you can
one to another pour on them sack or
white wine as much as will wet them
then make a custard of half cream & half
milk put a layer on the soak'd bisket
& fill up the dish with a whipt sillibub.
A Crust for fruit or sweet meat tarts
Work into a pint of flower two ounces
of butter then beat the yolk of two Eggs with
four spoonfulls of good cream & two spoofulls
of fine sugar sifted, strain them into your
flower & butter & knead all together as little
as possible & roll the crust thin & bake it in
a slow oven. If you like it ice'd do it with
the white of an egg beat to a froth & sift
fine sugar over it.