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Rice Cream

Puddings
Historic

Cream boiled with rice flour, wheatflour, egg yolks and rosewater "till it be as thick as water-pap." (WM 1658)


Original Receipt in 'The Compleat Cook' by 'WM', 1658 (WM 1658)

To make Rice Cream.
Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a pound of Sugar and flower beaten very small, mingle your Sugar and flower together, put it into your Cream, take the yolk of an Egg, beat it with a spoonfull or two of Rose-water, then put it to the Cream, and stir all these together, and set it over a quick fire, keeping it continually stirring till it be as thick as water-pap.





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