Rice White Pot

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a pound of rice ↝ Rice, cooked, NFS [Rice]
two quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a quarter of a pound of sweet almonds blanched ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
two quarts of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few crumbs of white bread ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little rose water ↝ Water, tap [Tap water]
candied orange and citron peels thin ↝ Oranges, raw, with peel [Fruits and Fruit Juices]

Instructions (6)

Boil a pound of rice in two quarts of new milk, till it is tender and thick.
Beat the rice mixture in a mortar with a quarter of a pound of sweet almonds blanched.
Boil two quarts of cream, with a few crumbs of white bread, and two or three blades of mace.
Mix the rice mixture with the cream mixture, eight eggs, a little rose water, and sweeten to your taste.
Cut some candied orange and citron peels thin, and lay it in.
Put the mixture into a slow oven.

Original Text

To make Rice White Pot.
Boil a pound of rice in two quarts of new milk, till it is tender and thick; beat it in a mortar with a quarter of a pound of sweet almonds blanched; then boil two quarts of cream, with a few crumbs of white bread, and two or three blades of mace. Mix it all with eight eggs, a little rose water, and sweeten to your taste. Cut some candied orange and citron peels thin, and lay it in. It must be put into a slow oven.

Notes

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