Take a tea-cup full of arrow root, put it into a large bowl, and
dissolve it in a little cold water. When it is melted, pour off
the water, and let the arrow root remain undisturbed. Boil in half
a pint of unskimmed milk, (made very sweet with white sugar,) a
beaten nutmeg, and eight or nine blades of mace, mixed with the
juice and grated peel of a lemon. When it has boiled long enough
to be highly flavoured, strain it into a pint and a half of very
rich milk or cream, and add a quarter of a pound of sugar. Boil
the whole for ten minutes; then strain it, boiling hot, over the
arrow roof. Stir it well and frequently till cold; then put it
into moulds and let it set to congeal.