Read it through once

“They dry it in an oven, or in a pan upon the fire, then beat it small in a mortar ... they put into a bottle [two quarts] of milk about ten or twelve spoonsfuls of this meal, so boil it leisurely stirring of it every foot, lest it burn too; when it is almost boiled enough, they hand the kettle up higher and let it stew only, in short time it will thicken like a custard; they season it with a little sugar and spice, and so serve it to the table in deep basons.”