Take a quart of cream then put in 6 yolkes of eggs and three whites
well beaten then set them over the fire and stir it ye while then put
in some canded eringo root, candid oringe peel cut them very thin then
put in some preserv’d plums and rasberrys & jelly of pippins stir it
well together and put it in your dish and w^n tis cold lay it over with
apricock jelly and jelly of currants and quinces jelly also cut in
pretty fancys.