Panada Cream Frangipane

Boil four gills of cream; put into another saucepan, four eggs, an ounce and a half of flour and some salt; mix and dilute with the cream, set it on the fire, and stir it with a spoon, bearing on the bottom of the saucepan, and when thickened and well worked remove it from the fire at the first boil and then set it away to cool with a buttered paper over it.