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Folio page 154v, Scribe page 332.
To make Alman Milk called Garapina de Leche de AmendaMadrid 10
Aug 1 1665
A FFan This attribution, written in a hand different from the body of the recipe, appears in the left hand margin.

{o X} There are two unclear characters, the first resembling a backward "S" and the second resembling an "8" without the bottom right curve.Boyle 5 quarts of the best fountaine water with a quarter
of an ounce of whole Sinamon in it, a quarter
of an houre then poure it into an Earthen
pan in which there is 3 pounds of Almonds
beat small after hauing them been blanched
& beat with Orange flowre water stirr them
well together & lett them stand 2 houres,
put into it a pound of the best white sugar:
well beat then straine it thorough a thick
canuas strainer, & put in a dragme of
Ambar Greece. if you like it put it into a
great glasse bottle & sett it in a Coole sellar
you may drinke it after 4 houres standing
there, it will keep good 2 days, & 2 nights
but noe longer.

X To dresse Chocolatte {23}

Madrid 10
Aug. 1 1665
A FaanThis attribution, written in a hand different from the body of the recipe, appears in the left hand margin.
Much of the following recipe has been scribbled into illegibility.
Take a pound of Chocolatte & [...] a pound
of the best white sugar cut the chocolatte in
[...] with sugar
have ready on the fire your chocolate pott
& a large quart of the best fountane water
which[...] as you [...]be just ready
to boyle, take it of, & put in the Chocolate
& sugar, st[...] it very [...] with a chocolatte
stick made for the purpose a quarter of an
[...], setting the pot all the while upon [...]
[...] or hot dishes, you must serve it [...]
[...]
[...] it very well at the putting of it [...]
[...] cake [...]