Die Spanisch-Milch / Nares Genannt

"108. The Spanish Milk / Also called 'Nares'. Take two black unglazed earthenware bowls—the wider they are, the better the result; then take some completely fresh milk, just as it comes from the cow, strain it, put it into the bowls, set them on glowing ashes, put small glowing coals around the outside, and let them stand like this on the glowing ashes for 4 or 5 hours. When the ashes cool off completely, put fresh hot ones underneath, so that it continues to gently simmer from below—but not too much heat, otherwise the skin will become hard and tough. But it must keep simmering, just make sure to notice. When enough has risen to the top, 4 or 5 hours is necessary, remove it from the heat, set it covered in a cellar, let it stand overnight, then take off the thick skin on top, layer it on a dish one over the other, and sugar it. This is how it is prepared."

The original recipe is written in late Baroque German, with fluid spelling and little punctuation, typical for handbooks before the standardization of German orthography. Instructions are packed into long sentences and rely on the reader’s understanding of contemporary kitchen practices — like managing embers for heat control and using unglazed pottery for gentle, indirect cooking. Words such as 'NImb' for 'take', 'auffgeworffen' for 'risen' (referring to the skin), and 'zuckers' for 'sugar it' mark the informal and practical tone. The method is both descriptive and elliptical, assuming hands-on familiarity with dairy handling in a large household kitchen.