To make Ratasia Cream


Take six large Laurel-leaves, and boil them in a Quart of thick Cream, when it is boil’d throw away the Leaves, and beat the Yolks of five Eggs with a little cold Cream, and Sugar to your Taste, then thicken the Cream with your Eggs, and set it over the Fire again, but don’t let it boil, keep it stirring all the while one Way, and pour it into China Dishes; when it is cold its fit for use.