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To make a good Custerd
Take a quart of thick Creame, 6 yeolks
of eggs beaten, some halfe a grated Nutmeg
if you have time let them stand togeather
beaten, that the Nutmegg may last the
more, then straine it, that the spice be not
seen, Sweeten it with Suger, & a litle Rose
Water, in a dish sett all over they Fyer tell
its a litle Warme (stirring of itt) to make
it keep from Wheyinge ; then fill your
Coffins with itt; setting them into an oven
noe Hotter then for Manchet, not Halfe an
Hower or tell they are thick like a Jelly,
you shall kno when they are enough, they
will quake with stirring a litle; if they
should stand to Longe they will run at
Bottom of them to a little whey
Some will in beating of the eggs, put in a very
Litle salt.