To Make Pistato-cream

Take half a Pound of Pistato-Nuts, break them, and blanch the

Kernels, and beat all (except a Dozen, that you must keep to slice,

to lay on the Top of the Cream) with a little Milk; then put them

into a Pint of Cream, with the Yolks of two Eggs, and sweeten it

with fine Sugar: To this Quantity put a Spoonful of the Juice of

Spinage, stamp'd and strain'd; set it all over the Fire, and let it

just boil; and when you send it up, put the slic'd Kernels on the

Top. If you like it thick, you may put in the White of one Egg.