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 An early version of Rice Pudding, generally made with milk and almonds, highly flavoured.  Original Receipt in ‘The Forme of Cury‘ by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)FOR TO MAKE A POTAGE OF RICE Take rice and les them and wasch them clean and seth them tyl they breste and than lat them kele and seth cast ther’to Almand milk and colour it wyth saffron and boyle it and present it forth. Original Receipt in ‘The Good Huswifes Handmaide for the Kitchin‘ 1594 by Thomas Dawson, (Huswife 1594)To make fine Rice pottage. TAKE halfe a pound of Jorden Almonds, and half a pound of Rice, and a gallon of running water, and a handful of Oke barke [oak bark], and let the bark be boyled in the running water, and the Almonds beaten with the hulles and all on, and so strained to make the Rice pottage withal. Original Receipt in ‘The Accomplisht Cook ‘ by Robert May, 1660 (Robert May 1660)To make Rice Pottage. Pick the rice and dust it clean, then wash it, and boil it in water or milk; being boil’d down, put to it some cream, large mace, whole cinamon, salt, and sugar; boil it on a soft stewing fire, and serve it in a fair deep dish, or a standing silver piece. Otherways. Boil’d rice strained with almond milk, and seasoned as the former. See also: Meat Rice  |
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