three lemons into your wine; put that to the cream, beat all together with a whisk just half an hour, then take it up all together with a spoon, and fill your glasses.
Take a quart of the thickest cream you can get, make it very sweet with double refined sugar, finely beat; grate in the yellow rind of two large lemons; first fill your glasses one third full of sack, or any white wine sweetened, a little juice of orange just to give it a pleasant tartness, then, with a whisk beat it up well to a froth, take the froth, and with a spoon put it in your glasses as high as you can fill them, keep it whisking up as long as it will froth, and put it in the glasses; if your cream is thin, beat up the yolk of an egg.
Take a pint of sack and a pint of red port, the juice of a large lemon and a Seville orange; grate in the yellow rind of one of the lemons, and a little nutmeg; make it pretty sweet with fine sugar; take two quarts of new milk from the cow, make it blood-warm, put it in as if milked from the cow; when it has stood five minutes, have ready a pint of good warm cream, and pour that all over in the same manner; it will be best to eat directly, but very good two or three hours after.
Put a bottle of either red or white wine, ale or
cyder,
