To every quart of cream take about 3 quarters of a pint of Sack boyle
the cream and make the Sack almost as sweet as a Sirrop then set it
on the fire and make it reasonable hot and when the cream is a little
cooled with a wooden Spring draw up the cream and so squirt it in till
the pot be full if you make it in the morning very early twill be ready
to eat y^t afternoon. Some boyle a blade of mace in the cream.