Take a quart of Cream, and put to it some Rosewater and Sugar, some
large Mace, Cinamon and Cloves; boil it together for a quarter of an
hour, then take the yolks of eight Eggs, beat them together with some
of your Cream, then put them into the Cream which is boiling, keep it
stirring lest it curdle, take it from the fire, and keep it stirring
till it be a little cold, then run it through a Strainer, dish it up,
and let it stand one night, the next day it will be as stiff as a
Custard, then stick it with blanched Almonds, Citron Pill and Eringo
roots, and so serve it in.


44. _To make Syrup of Turneps for a Consumption._

Take half a peck of Turneps washed and pared clean, cut them thin, put
to them one pound of Raisins of the Sun stoned, one quarter of a pound
of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of
Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage
Flowers, and so much water as will cover all, and two fingers breadth
above them, then boil it on a great fire in an earthen Vessel covered,
untill the roots be soft and tender, then strain out the Liquor, and to
every Pint of it put a pound of fine Sugar, the whites of two Eggs
beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at
a time.


45. _For a Consumption._

Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg
potched very rare, then stir it into the Milk over a soft fire, but do
not let it boil, sweeten it with a little Sugar Candy, and drink it in