Put a pint of warm cream into a saucepan over the fire, and when it
is warm, add to it 5 quarts of new milk. Then put in some rennet,
stir it, and when it is turned, put the curd into a linen cloth or
bag. Let the whey drain from it, but do not squeeze it too much. Put
it into a mortar, and pound it as fine as butter. Add ½ a pound of
sweet almonds blanched, ½ a pound of macaroons, or Naples biscuit.
Then add nine well beaten yolks of eggs, a grated nutmeg, a little
rose or orange water, and ½ a pound of fine sugar. Mix all well
together.