SC - re: sc - newcomers redaction

[kat]

> Ok, newcomers, let's try our hand at the following receipt:

> To make a Tart of Ryce.
> Boyle your Rice, and put in the yolkes of two or three Egges into the 
> Rice, and when it is boyled, put it into a dish, and season it with 
> Suger, Cinamon, and Ginger, nad butter, and the iuyce of two or three 
> Orenges, and set it on the fire againe.

> Dawson, Thomas, The Good Huswife's Iewel, 2 parts. London, 1596/7.

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OK; I'll stop reading posts at this point and try my hand at this one.  

Translation:

Boil your rice, and put in the yolks of 2-3 eggs into the rice, and when it is boiled, put it into a dish and season it with sugar, cinnamon and ginger (and) [assumption: typo] butter and the juice of 2-3 oranges, and set it on the fire again.

[OK; read down digest far enough to find out "nad" is really a typo]

Thoughts: 

Hmmm...  sounds like rice pudding but with OJ instead of milk.  But it's called a tart?  Without a shell... Hmmmm... 

I think I'll go home and try this one.   I envision a sweet, tangy orange rice pudding that would make a yummy dessert.  Maybe I should borrow a couple of neighbor kids to try it out on...  :-)

- -----------------------------------
Tues. AM

OK; here's what I did last night:

I checked Joy of Cooking for rice pudding recipes and found there was one that called for 2-4 eggs, 1.3 c. liquid (milk) and 2 c. rice; so I proportioned the rice, sugar and butter from this recipe.  My redaction:

2 c. cooked rice (soggy; I have a terrible stove)
2 egg yolks*
1/4 c. white sugar**
1/4 c. light brown sugar**
1 c. fresh-squeezed OJ (result of 3 med. oranges)
1/2 t cinnamon
1/4 t ginger
1 T butter

Stirred egg yolks and 1/2 the juice into cooling rice.  Stirred in dry ingredients; butter.  Returned to pan; stirred in rest of juice.  Brought (slowly) to boil over low heat; removed from heat and "rested" for about 20 minutes (cool enough to eat.)

Notes:  * Only had 2 eggs left in house.  ** Recipe called for 6 T white sugar OR 1/2 c. brown sugar.  I like things sweet!  Used 1/2 white and 1/2 light brown to more closely (though not accurately) approximate period sugar.  


Result?

Husband:  "MMM!!!!  (happy smiles)  This stuff is GORGEOUS warm and I can't wait to try it cold!"   

I have to agree.  It was sweet but not cloying; lovely, warm and comforting; and reminded me very much of something you would feed a child getting over an illness to tempt his/her appetite.  

Next time I would probably add more ginger; I think mine's getting a little old.  I like ginger but had a hard time detecting it in this dish.  Also, while cooking it I was grievously tempted to put raisins or currants into this; I think that was because the smell reminded me of my sister's oatmeal-raisin cookies... After tasting, I realized currants would have been lovely taste-wise but not texturally.

I am troubled over the fact that I had a definite preconceived notion of the
dish and that's how it turned out.  I never did figure out where the "tarte" fit in...

(Tasted it this morning before work; it wasn't quite as good cold, though the texture was much thicker... )

	- kat


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