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English cookbook, 1700
Page 103
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A Rice Pudding 103 Take not quite half a pint of whole rice boil it in milk till nearly tender one third rice suet chopt fine & stirred in while hot 2 eggs beat up with a little sugar & nutmeg a few Currants either ripe or dryed may be added tye it in a Cloth & boil it three quarter of an hour. Mrs Pope Rice Custards Take one table spoonful of rice flour & boil it in a pint of new Milk it must be kept stirring to prevent its getting into lumps & then add one or two Eggs sugar to your taste & a spoonful of Ratfie or Brandy: then put it again into the sauce pan & let it simmer a little but not boil. You may add a bitter Almond, or two, or a peach leaf in the first boiling if you have no Ratfie. you may also add a few sweet Almonds shred into your Custard if you chuse Mrs Pope.
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A Rice Pudding 103 Take not quite half a pint of whole rice boil it in milk till nearly tender one third rice suet chopt fine & stirred in while hot 2 eggs beat up with a little sugar & nutmeg a few Currants either ripe or dryed may be added tye it in a Cloth & boil it three quarter of an hour. Mrs Pope Rice Custards Take one table spoonful of rice flour & boil it in a pint of new Milk it must be kept stirring to prevent its getting into lumps & then add one or two Eggs sugar to your taste & a spoonful of Ratfie or Brandy: then put it again into the sauce pan & let it simmer a little but not boil. You may add a bitter Almond, or two, or a peach leaf in the first boiling if you have no Ratfie. you may also add a few sweet Almonds shred into your Custard if you chuse Mrs Pope.
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