Take a quart of cream and boyle it with nutmeg and mace and take a
quarter of a pound of almonds blanch them in cold water and beat them
very well in a stone morter with Sack and rose water and let it boyle
till it is as thick as you will have it then Strain it through a corse
Strainer being well boyled then sweeten it with Sugar to your taste and
put in half a spoonfull of rose water and as much Sack.