Categories: Fruits, Londontowne 
      Yield: 4 servings 
  
  1 1/2 c  Fresh (or 10 oz. frozen)          1/2 c  Sugar 
           Raspberries                       1/2 ts Ground mace 
           Cream (see directions)              4 tb Orange-flower water or 
      4    Egg yolks                                Rosewater 
  
  Rub the raspberries through a fine sieve and add enough cream to make 1 
  pint (2 1/2 cups).  Heat the cream and raspberry puree to just below 
  boiling point.  Beat together the egg yolks, sugar, mace and orange-flower 
  water.  Pour the cream and raspberry mixture into the egg mixture in a thin 
  stream and beat until smooth.  Cook in the top of a double boiler, over 
  simmering water, until it is thick enough to coat a spoon.  Pour into 
  serving bowl and chill. 
   
  Note:  This recipe is an adapted version of an original attributed to 
         Charles Carter, 1730. 
   
  Source:  Seven Centuries of English Cooking by Maxime de la Falaise