Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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