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24
To Make White Leach an other Way
Take 2 quarts of new milk one ounce of Iseingglas
cutt small halfe an ounce of Cinamond and 3 nutmegs
sliced with 3 or 4 spriggs of Rosemary boyle all
these togeather untill it will jelly take 2 lb of Almond
bett with Rose water and so streaned into the
Above named things, strean all togeather through
a Streaner, Sweeten it with sugar to your taist
and stir it untill it be Almost cold it is very
strengthening and to be Eaten Eather warme or
could.

To Make Sweet Water
Take A quart of Damask Rose water. Putt into it
Halfe an ounce of Benjamin As much Storax
beaten to A Fine Pouder musk and Amber-
grease as much as you Please. Stop ye Glass
very close and sett it in yee sunn 10 dayes shakeing
it well 2 or 3 times A Day.

To Make A Sack Possett
Take 10 eggs and leave out 5 whits beat ym very
well put ym into A Bason Sett ym by the fire to warme
and keep allwayes stiring them, putt to ym A Pint
of Sack A quarter of A Pound of Sugar Stiring ym
very well boyle 2 quarts of new milk with some whole
sinamond and A Slised nuttmeg when it is boyled
Putt in a quarter of A Pound of Sugar yn make your sack
and Eggs so hott as you can butt Endure your finger in
it and take your milk boyling from ye fire and stand on
A Stoule and hold it as high as you can and Pour it
into ye sack wch must stand on ye ground upon a chafen dish
of coles yn as soune as you have done you must cover it
very close and feel now and then with A Spoon, when
it is come you shall finde it thick doune to ye bottome
Keep it on A soft fire both befor and after ye milk is in

24
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.

24
To Make White Leach an other Way
Take 2 quarts of new milk one ounce of Iseingglas
cutt small halfe an ounce of Cinamond and 3 nutmegs
sliced with 3 or 4 spriggs of Rosemary boyle all
these togeather untill it will jelly take 2 lb of Almond
bett with Rose water and so streaned into the
Above named things, strean all togeather through
a Streaner, Sweeten it with sugar to your taist
and stir it untill it be Almost cold it is very
strengthening and to be Eaten Eather warme or
could.

To Make Sweet Water
Take A quart of Damask Rose water. Putt into it
Halfe an ounce of Benjamin As much Storax
beaten to A Fine Pouder musk and Amber-
grease as much as you Please. Stop ye Glass
very close and sett it in yee sunn 10 dayes shakeing
it well 2 or 3 times A Day.

To Make A Sack Possett
Take 10 eggs and leave out 5 whits beat ym very
well put ym into A Bason Sett ym by the fire to warme
and keep allwayes stiring them, putt to ym A Pint
of Sack A quarter of A Pound of Sugar Stiring ym
very well boyle 2 quarts of new milk with some whole
sinamond and A Slised nuttmeg when it is boyled
Putt in a quarter of A Pound of Sugar yn make your sack
and Eggs so hott as you can butt Endure your finger in
it and take your milk boyling from ye fire and stand on
A Stoule and hold it as high as you can and Pour it
into ye sack wch must stand on ye ground upon a chasen dish
of coles yn as soune as you have done you must cover it
very close and feel now and then with A Spoon, when
it is come you shall finde it thick doune to ye bottome
Keep it on A soft fire both befor and after ye milk is in

24
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.