Custards

Ingredients

• 1 pint cream
• sweet wine
• cinnamon
• nutmeg
• 1 quart milk
• 6 eggs
• wine, brandy, rose-water
• 2 spoons rose-water
• 2 ounces almonds
• mace

Instructions

1. No. 1: Sweeten a pint of cream to taste and warm it hot.
2. No. 1: Stir in sweet wine until curdled, then grate in cinnamon and nutmeg.
3. No. 2: Sweeten a quart of milk; add nutmeg, wine, brandy, rose-water and six eggs.
4. No. 2: Bake in tea cups or dishes, or boil set in water, taking care it does not boil into the cups.
5. No. 3: Put a stick of cinnamon to one quart of milk and boil well.
6. No. 3: Add six eggs and two spoons of rose-water, and bake.
7. No. 4 (Boiled Custard): To one pint of cream add two ounces of almonds, two spoons of rose-water or orange flower water, and some mace.
8. No. 4 (Boiled Custard): Boil thick, stir in the sweetening, and lade off into china cups to serve.