TAKE a quart of strong calf’s foot jelly, skim off the fat and strain it, beat the whites of four eggs, and put them to your jelly, set it over the fire, and keep stirring it till it boils, then pour it into a jelly bag, and run it through several times till it is clear, beat one ounce of sweet almonds, and one of bitter, to a paste, with a spoonful of rose water squeezed through a cloth, then mix it with the jelly, and three spoonfuls of very good cream, set it over the fire again, and keep stirring it till it is almost boiling, then pour it into a bowl, and stir it very often till it is almost cold, then wet your moulds and fill them.