This is from Fooles and Fricassees: Food in Shakespeare's England (c)
1999 by the Folger Shakespeare Library. (page 102)
Mrs. Sarah Longe her
Receipt Booke (c1610)
To make a White-pot.
Take a quart of Creame, a lofe of bread, and slice it thin (the crust
being taken from it) one Nutmegge, and stirre it, a pound of
Currence, and sett it on the fire a quarter of an hour, and boyle it
thicke, (keeping it stirr'd) and take 7 Eggs, and beate them, and
take 3 whites from them, and take a quarter of a pound of sugar, put
the Eggs, and sugar into the rest, and boyle it, then put it in a
dish, and bake it in an Oven for the space of an hour; you may put
the marrow of 2 bones into it when you put it into the Oven, and for
want of that, you may put in a slice of butter.