The accomplisht cook: or, The art & mystery of cookery

a pound of pistaches stamped with two pound of morning-milk cheese-curd fresh made, three ounces of elder flowers, ten eggs, a pound of sugar, a pound of butter, and a pottle of flour, strain these in a course strainer, and put them in short or puff past. _To make Cheesecakes otherways._ Take a good morning milk cheese, or better, of some eight pound weight, stamp it in a mortar, and beat a pound of butter amongst it, and a pound of sugar, then mix with it beaten mace, two pound of currans well picked and washed, a penny manchet grated, or a pound of almonds blanched and beaten with fine rose-water, and some salt; then boil some cream, and thicken it with six or eight yolks of eggs, mixed with the other things, work them well together, and fill the cheesecakes, make the curd not too soft, and make the paste of cold butter and water according to these forms. _To make a Triffel._ Take a quart of the best and thickest cream, set it on the fire in a clean skillet, and put to it whole mace, cinamon, and sugar, boil it well in the cream before you put in the sugar; then your cream being well boiled, pour it into a fine silver piece or dish, and take out the spices, let it cool till it be no more than blood-warm, then put in a spoonful of good runnet, and set it well together being cold scrape sugar on it, and trim the dish sides finely. _To make fresh Cheese and Cream._ Take a pottle of milk as it comes from the cow, and a pint of cream, put to it a spoonful of runnet, and let it stand two hours, then stir it up and put it in a fine cloth, let the whey drain from it, and put the curd into a bowl-dish, or bason; then put to it the yolk of an egg, a spoonful of rose-water, some salt, sugar, and a little nutmeg finely beaten, put it to the cheese in the cheese-fat on