Take two Eggs beaten very well, Yolks and Whites, two spoonfuls of Sack,
one spoonful of Rosewater, and so much flower as will make it into a
stiff Paste, then roule it thin, and then lay it upon the outsides of
Plates well-buttered, cut them fit to the Plates, and bake them upon
them, then take them forth, and when they are cold, take a pound of
double refin'd Sugar beaten and searced, with a little Ambergreece, the
White of an Egg and Rosewater, beat these well together, and Ice your
Plates all over with it, and set them into the Oven again till they be
dry.

220. _To make the Froth Posset._

Take three Pints of Cream or new Milk, set it on the fire, then take
sixteen Eggs and put the Whites into a Basin very deep, and beat the
Yolks by themselves, make a Custard with them, and the Cream which is on
the fire, then beat the Yolks to a Froth with a little Sack, and a
little Sugar, when it is a thick Froth, cast it into another Dish with a
Spoon, then take half a Pint of Sack, and sweeten it with Sugar, set it
on a Chafing-dish of Coals in a large Basin, when it is hot, put in as
much Froth as the Sack will receive, stir it in very well, then take
your Custard and pour upon it, stir it all one way when you put it in,
then if the Froth do not cover the top of the Posset, put in more, and
stir it very well, and cover it close with a warm Dish, let it stand a
while upon Coals, but not too hot; you may know when it is enough by
putting your Spoon into the Basin, for then it will be clear in the
bottom, Curd in the middle, and Froth on the top.

221. _To make_ Banbury _Cakes._

Make a Posset of Sack and Cream, then take a Peck of fine Flower, half
an Ounce of Mace, as much of Nutmeg, as much of Cinamon, beat them and
searce them, two pounds of Butter, ten Eggs, leaving out half their
Whites, one Pint and half of Ale-Yest, beat your Eggs very well, and
strain them, then put your Yest, and some of the Posset to the Flower,
stir them together, and put in your Butter cold in little pieces, but
your Posset must be scalding hot; make it into a Paste, and let it lie
one hour in a warm Cloth to rise, then put in ten pounds of Currans
washed and dried very well, a little Musk and Ambergreece dissolved in
Rosewater, put in a little Sugar among your Currans break your Paste
into little pieces, when you go to put in your Currans, then lay a Lay
of broken Paste, and then a Lay of Currans till all be in, then mingle
your Paste an