To make a Cream Pudding to be boil’d


Take a quart of cream and boil it with mace, nutmeg and ginger quartered, put to it eight eggs, and but four whites beaten, a pound of almonds blanched, beaten, and strained in with the cream, a little rose-water, sugar, and a spoonful of fine flower; then take a thick napkin, wet it and rub it with flour, and tie the pudding up in it: being boil’d make sauce for it with sack, sugar, and butter beat up thick together with the yolk of an egg, then blanch some almonds, slice them, and stick the pudding with them very thick, and scrape sugar on it.