Take a quart of Cream, keep it stirring on the fire until it be blood
warm, then take the Meat of three Limons sweetened well with Sugar, and
a little Orange Flower water, sweeten them so well that they may not
turn the Cream, then stir them into the Cream, on the fire with some
yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of
Eggs, makes a fine Cawdle for a sick body.


81. _To make rare Cakes with Almonds._

Take two Pounds and an half of blanched Almonds beaten fine with
Rosewater, mix them with a Pound and three quarters of fine Sugar and
some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let
them stand a little, then set them on a Chafing-dish of Coals, and dry
them a little, stirring them all the while, then take half a Peck of
Flower, put into it a little salt, three Pints of Ale-Yest, have in
readiness your Cream lukewarm, strain your Yest, and put into it six
spoonfuls of Sack, put in Spice into your Flower, and make all these
into a stiff Paste with the Cream, work it well and lay it by the fire
to rise one hour, then work into your Paste two pounds and a quarter of
fresh Butter; pull your Paste in pieces three times, then strew in a
pound of Caraway Comfits, and make this Paste into five Cakes, lay them
upon buttered Plates or double Papers, then strew Caraway Comfits on the
top and double refined Sugar; one hour will bake them sufficiently.


82. _To make_ Shrewsbury _Cakes._

Take four pounds of Flower, two pounds of Butter, one pound and an half