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Coffee Cream

Boil together one pint of milk and cream and add a small lump of sugar and a pinch of salt. Roast four ounces of green coffee-berries in a fryingpan and put the beans while hot in with the cream, place the cover on the stewpan and let them steep until quite cold. Beat in with the cream the yolks of four eggs, strain it through a cloth twice, fill some breakfastcups with it and place these in a large stewpan containing enough water to reach to half their height; place the lid on and a few live coals on top of that and let the water simmer. When the cream is set, allow it to get cold and then turn it out of the cups.