When you serve it up, strew it over with Powder of Cinnamon and Sugar.  It will be much the better, if you strew upon it some Ambergreece ground with Sugar.  You may boil bruised sticks of Cinnamon in the Cream, and in the Sack, before you mingle them.  You must use clear Char-coal-fire under your vessels.  The remaining barley will make good barley Cream, being boiled with fresh Cream and a little Cinnamon and Mace; to which you may add a little Rosemary and Sugar, when it is taken from the fire:  or butter it as you do wheat.  Or make a pudding of it, putting to it a Pint of Cream, which boil; then add four or five yolks, and two whites of Eggs, and the Marrow of two bones cut small, and of one in lumps:  sufficient Sugar, and one Nutmeg grated.  Put this either to bake raw, or with puff-past beneath and above it in the dish.  A pretty smart heat, as for white Manchet, and three quarters of an hour in the Oven.  You may make the like with great Oat-meal scalded (not boiled) in Cream, and soaked a night; then made up as the other.

MY LORD OF CARLILE’S SACK-POSSET

Take a Pottle of Cream, and boil in it a little whole Cinnamon, and three or four flakes of Mace.  To this proportion of Cream put in eighteen yolks of Eggs, and eight of the whites; a pint of Sack; beat your Eggs very well, and then mingle them with your Sack.  Put in three quarters of a pound of Sugar into the Wine and Eggs with a Nutmeg grated, and a little beaten Cinnamon; set the basin on the fire with the wine and Eggs, and let it be hot.  Then put in the Cream boyling from the fire, pour it on high, but stir it not; cover it with a dish, and when it is settled, strew on the top a little fine Sugar mingled with three grains of Ambergreece, and one grain of Musk, and serve it up.

A SYLLABUB

My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus.  Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a good wine glassful (better the 1/4 of a pint) of Sack:  mingle with them about three quarters of a pound of fine Sugar in Powder.  Beat all these together with a whisk, till all appeareth converted into froth.  Then pour it into your little Syllabub-glasses, and let them stand all night.  The next day the Curd will be thick and firm above, and the drink clear under it.  I conceive it may do well, to put into each glass (when you pour the liquor into it) a sprig of Rosemary a little bruised, or a little Limon-peel, or some such thing to quicken the taste; or use Amber-sugar, or spirit of Cinnamon, or of Lignum-Cassiae; or Nutmegs, or Mace, or Cloves, a very little.

A GOOD DISH OF CREAM

Boil a quart of good Cream with sticks of Cinnamon and quartered Nutmeg and Sugar to your taste.  When it is boiled enough to have acquired the taste of the Spice, take the whites of six New laid eggs, and beat them very well with a little Fresh-cream, then pour them to your boyling Cream, and let them boil a walm or two.  Then let it run through a boulter, and put a little Orange flower-water to it, and sliced bread; and so serve it up cold.