| 1 | Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2 ?cups). |
| 2 | Heat the cream and raspberry puree to just below boiling point. |
| 3 | Beat together the egg yolks, sugar, mace and orange-flower water. |
| 4 | Pour the cream and raspberry mixture into the egg mixture in a thin stream and beat until smooth. |
| 5 | Cook in the top of a double boiler, over simmering water, until it is thick enough to coat a spoon. |
| 6 | Pour into serving bowl and chill. |
| 7 | Note: this recipe is an adapted version of an original attributed to charles carter, 1730. |
