These must he made in china custard cups. Put a maccaroon in the
bottom of each cup, and pour on it a table-spoonful of white wine.
Mix together a pint of cream, and a pint of milk; and boil them
with a large stick of cinnamon broken up, and a small bunch of
peach leaves or a handful of broken bitter almonds. Then strain
the milk; stir in a quarter of a pound of white sugar, and set it
away to cool. Beat very light eight eggs, (omitting the whites of
four,) and stir them gradually into the cream and milk when quite
cold. Fill your cups with the mixture, (leaving the maccaroons at
the bottom,) and set them in a Dutch oven or iron baking pan,
which must be half full of boiling water. Heat the oven-lid first,
by standing it up before a hot fire; then put it on, spreading
coals over the top. Place sufficient coals under the oven, and
bake the custards about ten minutes. When cold, heap beaten white
of egg on the top of each. These custards are very fine.