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To make Syllabub [31 B - in pencil]

Half a Pint of mountain Wine
the Juice of two Lemons with the
Peels grated upon the Sugar and as
much good Cream as Wine then mill
them with a Chocolate mill & fill
your Glasses this quantity will ^ make about
8 Syllabubs -

To make Custard

Take a Pint of thick Cream, boil it
with a little Cinnamon about a qr
of an houre then take out the Cinnamon
and have ready One large new laid
Egg well beat Pour your Cream by
degree's to your Egg Stiring it all the
time then Sweeten it with Sugar to
your taste put it back again into
the Saucepan & Stir it over a Slow
Fire till it is as thick as thick Cream
then pour it out & Stir it now & then till
near Cold it will thicken while Cooling