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To Make White Laech Another Way
Take 2 quarts of new milk, one ounce of isinglass,
cut small, half an ounce of cinnamon, and three nutmegs
sliced, with 3 or 4 sprigs of rosemary. Boil all
these together until it will jelly. Take 2 lb of almonds
beaten with rose water and strained into the
above named things. Strain all togehter through
a strainer, sweeten it with sugar to your taste
and stir it until it is almost cold. It is very
strengthening and to be eaten either warm or
cold.

To Make Sweet Water
Take a quart of damask rosewater. Put into it
half an ounce of benjamin [benzoin], as much storax
beaten to a fine powder, musk and ambergris
as much as you please. Close the container
very tightly and set it in the sun 10 days, shaking
it well 2 or 3 times a day.

To Make a Sack Possett
Take 10 eggs and leave out 5 whites. Beat them very
well, put them into a basin, set them by the fire to warm
and keep always stirring them. Add to them a pint
of sack and a quarter of a pound of sugar, stirring them
very well. Boil 2 quarts of new milk with some whole
cinnamon and a sliced nutmeg. When it is boiled
put in a quarter of a pound of sugar then make your
sack and eggs so hot that you can only just endure your finger in
it. Take your milk boiling from the fire and stand on
a stool and hold it as high as you can. Pour it
into the sack which must stand on the ground on a chafing dish
of coals then as soon as you have finished you must cover it
very tightly. Feel it now and then with a spoon, it is
done you will find it thick down to the bottom.
Keep it on a gentle fire both before and after the milk is in.