Boiled Custards Recipe

And _boiled custard_, take its merit in brief,

Makes a noble dessert, where the dinner's roast beef.

Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream,

and the yolks of five eggs well beaten; when the milk tastes of the

seasoning, sweeten enough for the whole; pour it into the cream,

stirring it well; then give the custard a simmer till of a proper

thickness. Do not let it boil; stir the whole time one way; then season

with a large spoonful of peach-water, and two teaspoonfuls of brandy or

a little ratafia. If you wish your custards extremely rich, put no milk,

but a quart of cream.