[Sca-cooks] 16C rice custards

[Kirrily Robert]

Anahita wrote:
> Lady Katherine Rowberd (mka Kirrily "Skud" Robert) wrote:
>>I was wondering if anyone knows of any similar recipes pre-1600,
>>especially English 16th century... I know that a lot of recipes were
>>plagiarised (in modern terms, at least) from one cookbook to another,
>>around that time.  I've had a quick flip through some of the likely
>>suspects, but haven't found anything yet.  So does anyone else know of
>>anything similar?
>
> There are quite a few similar recipes using *rice flour* (or powdered
> rice). I found them when researching the Bardic Feast, since i was
> looking for recipes with ingredients brought to Europe by the Arabs,
> and rice is one of those. Are you interested in these as well, or do
> you just want those with whole rice?

Hrm, i want ones that are similar enough to the recipe I have to be able
to say "this is basically the same dish".  Since the whole rice in the
one I have is a fairly important component, I'd guess that whole rice
would be one of the requirements, yeah.

Here's the recipe, btw:

A white-pot.

Take the best and sweetest Cream and boyl it with good store of Sugar
and Cinnamon, & a little Rose water, then take it from the fire, and put
it into clean pick'd Rice , but not so much as to make it thick, and let
it steep therein till it be cold, then put in the yelks of six Eggs, and
two Whites, Currants, Cinnamon Sugar, and Rose-wate, and Salt, then put
it into a pan or pot as thin as it were a Custard, and so bake it, and
serve it in the pot it is baked in, triming the top with Sugar or
Comfeits.

Yours,

Katherine

--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
"The rose is red, the leaves are grene, God save Elizabeth our Queene"