Take 4 ounces of clear trotter oil, one ounce of oil of jesamine, 2
ounces of spermaceti, and one ounce of white wax, scraped fine. Melt
them together very gently, then pour it into a pan, which must be
kept by the fire. Now beat it without intermission, till it becomes
one consistent very white body: then put to it 3 ounces of rose or
orange-flower water, with about a drachm of spirit of ambergris, or
other sweet essence.
Beat the mixture well again, until the water and spirit be properly
absorbed. This beating will add greatly to the whiteness as well
as the flavour, of the cream, which will now be as white as snow;
particularly if care is taken that the utensils and ingredients are
quite clean.
In winter, all the utensils, &c. must be kept warm, and the process
performed in a warm room. Even the rose water must be warmed,
previous to mixture, otherwise the cream will congeal into knobs, so
as to cause the whole to be melted again.
In summer every thing must be kept cool after the melting and mixing.
More wax must likewise be used in summer than in winter.
When put into pots, the cold cream is to be kept very cool: each
having honey water poured on the top, in order to improve the flavour.