Take one pound and half of fine Flower, of Sugar twelve Ounces beaten
very fine, mingle them well together, then take half a pound of Almonds
blanched, and beaten with Rosewater, mingle all these with as much Sack
as will work it into a Paste, put in some Spice, some Yest, and some
plumped Currans with some Butter, and a little salt, to make it into a
Cake and bake it.


78. _To make a Sillibub._

Take a Limon pared and sliced very thin, then cover the bottom of your
Sillibub Pot with it, then strew it thick with fine Sugar, then take
Sack or white Wine, and make a Curd with some Milk or Cream, and lay it
on the Limon with a Spoon, then whip some Cream and Whites of Eggs
together, sweetened a little, and cast the Froth thereof upon your
Sillibub, when you lay in your Curd, you must lay Sugar between every
Lay.


79. _To make fine Water-Gruel._

Take the best Oatmeal beaten, and steep it in water all night, the next
day strain it, and boil it with a Blade of Mace, and when it is enough,
put in some Raisins and Currans which have been infused in a Pot (in a
Pot of seething Water) and a little Wine, a little Salt, a little Sugar,
and so eat it.


80. _To make Limon Cream._