To make a Cream Tart in the Italian fashion to eat cold


Take twenty yolks of eggs, and two quarts of cream, strain it with a little salt, saffron, rose-water, juyce of orange, a little white-wine, and a pound of fine sugar, then bake it in a deep dish with some fine cinamon, and some canded pistaches stuck on it, and when it is baked, white muskedines.

Thus you may do with the whites of the eggs, and put in no spices.