DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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28
A Triffle
Take half a pound of Macaroons, lay them in a Dish, take half a pint of White Wine, with a little Lemon Peel, steep in it for half an hour, sweeten it with sugar & a little Nutmeg. put it to your Macaroons & let it stand half an hour more. while this is soaking, put half a pint of Milk (with a good stick of Cinamon in it,) over the fire, let it boyl sometime then add to it half a pint of Cream, beat up half a dozn Eggs, (leave out four whites) with half a pint of cold cream. sweeten your hot cream & put a spoonful of Orange-Flower water in it, then pour in the Eggs & cream to that on the fire, keep stirring 'till it begins to thicken. take it off the fire & let it stand 'till half cold yn throw it on your Wine & Macaroons, bake it a quarter of an hour. 
When it is bak'd, take half a pint of white wine, squeeze half a Lemon into it, with a little of the Peel, take a pint of milk with a pint of cream, put it in a Deep Pan with the Wine, whip it up to a froth, put 'on the bottom of a Sieve to drain, & then lay it 'on your Custard
Cook Jones.

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28 A Triffle Take half a pound of Macaroons, lay them in a Dish, take half a pint of White Wine, with a little Lemon Peel, steep in it for half an hour, sweeten it with sugar & a little Nutmeg. put it to your Macaroons & let it stand half an hour more. while this is soaking, put half a pint of Milk (with a good stick of Cinamon in it,) over the fire, let it boyl sometime then add to it half a pint of Cream, beat up half a dozn Eggs, (leave out four whites) with half a pint of cold cream. sweeten your hot cream & put a spoonful of Orange-Flower water in it, then pour in the Eggs & cream to that on the fire, keep stirring 'till it begins to thicken. take it off the fire & let it stand 'till half cold yn throw it on your Wine & Macaroons, bake it a quarter of an hour. When it is bak'd, take half a pint of white wine, squeeze half a Lemon into it, with a little of the Peel, take a pint of milk with a pint of cream, put it in a Deep Pan with the Wine, whip it up to a froth, put 'on the bottom of a Sieve to drain, & then lay it 'on your Custard Cook Jones.