TAKE a quart of cream, boil it with half a nutmeg grated, a blade or two of mace, a bit of lemon-peel, and sweeten it to your taste; then blanch a quarter of a pound of almonds, beat them very fine with a spoonful of rose or orange-flower water; take the whites of nine eggs, well beat, and stir them to your almonds, beat them together, rub them very well through a coarse hair-sieve; mix all together with your cream, set it on the fire, stir it all one way all the time till it boils, pour it into your cups or dishes, and when it is cold serve it up.