Beat eight eggs very light, omitting the whites of four. Mix them
gradually with a quart of cold milk and a quarter of a pound of
sugar. Put the mixture into a sauce-pan with a bunch of peach
leaves, or a handful of broken up peach-kernels or bitter almonds;
the yellow peel of a. lemon, and a handful of broken cinnamon; or
you may boil in it a vanilla bean. Set it on hot coals, and
simmer it slowly, stirring it all the time. As soon as it comes to
a boil, take it immediately off the fire, or it will curdle and be
lumpy. Then strain it; add eight or ten drops of oil of lemon, and
put it into glass cups. You may lay in the bottom of each cup a
maccaroon soaked in wine. Grate nutmeg over the top, and send it
to table cold. Eat it with tarts or sweetmeats.