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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 69
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67 To Make Rice Cream (Mrs [Cummock?]) Take two ounces of ground Rice, one pint of new milk, the yolks of two eggs, and the whites of one also six laurel leaves. Sweeten with white sugar to your taste, let it boil untill the raw taste of the rice is off; stirring it all the time. Take out the laurel leaves and pour it into your trifle dish. When cold whip up the following syllabub and lay in it. Take lemon rind and soak it for an hour or two in a teacup of white wine, when it is sufficiently
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67 To Make Rice Cream (Mrs [Cummock?]) Take two ounces of ground Rice, one pint of new milk, the yolks of two eggs, and the whites of one also six laurel leaves. Sweeten with white sugar to your taste, let it boil untill the raw taste of the rice is off; stirring it all the time. Take out the laurel leaves and pour it into your trifle dish. When cold whip up the following syllabub and lay in it. Take lemon rind and soak it for an hour or two in a teacup of white wine, when it is sufficiently
Szathmary Culinary Manuscripts and Cookbooks
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