[Sca-cooks] Re: was (rice with currants) now with redaction!

[Barbara Benson]

Greetings,

I took a swing at this last night and had some interesting results.
My first crack was:
1 Cup
3 1/2 Cups of whole milk
1teaspoon nutmeg
1 teaspoon canell
1/2 teaspoon fresh ginger
1/2 teaspoon kosher salt
6 egg yolks (large)
1/8 - 1/4 teaspoon fresh cracked pepper (actually about 3 cranks, but how
does one measure that?)
3/4 Cup orange juice

When I make it again I am going to adjust to the below based on the taste
test:
1 Cup minus 2 Tablespoons of uncooked rice (simply too much rice for the
shell, I ended up with some down the drain)
3 1/2 Cups of whole milk
1/2 teaspoon nutmeg (maybe even less - it was very agressive)
1 teaspoon canell
1 teaspoon fresh ginger
1/2 teaspoon kosher salt
5 egg yolks (large)
1/8 - 1/4 teaspoon fresh cracked pepper (actually about 3 cranks, but how
does one measure that?)
1 Cup orange juice (or more, there wasn't enough orange flavor for me, but I
am afraid it might get too soupy)

Bake @ 350F for 1 hour 20 min.

I overcooked the rice, next time I am going to cook it just to al dente
because it continues to cook in the pie & I would like to have a bit more
rice texture than what I started out with.

Any thoughts? Is this what this list is for?

Glad Tidings,
Serena da Riva

----- Original Message -----
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, February 22, 2002 10:35 AM
Subject: [Sca-cooks] Re: rice with currants, was Lemonwhyt?


> Never say never.
>
> Robert May's "The Accomplisht Cook" (Prospect Books facsimile ed., 2000,
p.
> 268-9.)
>
> "A made Dish of Rice in Puff Paste.
>    Boil your rice in fair water very tender, scum it, and being boil'd put
> it in a dish, then put to it butter, sugar, nutmeg, salt, rose-water, and
> the yolks of six or eight eggs, put it in a dish, of puff paste, close it
> up and bake it, being baked, ice it, and caste on red and white biskets,
> and scraping sugar.
>    Sometimes for a change you may add boil'd currans and beaten cinamon,
> and leave out nutmeg.
>
> Otherways of Almond-Paste, and boiled Rice.
>    Mix all together with some cream, rose-water, sugar, cinamon, yolks of
> eggs, salt, some boil'd currans, and butter; close it up and bake it in
> puff-paste, ice it, and cast on red and white biskets and scrape on sugar
>
> Otherways a Made Dish of Rice and Paste.
>   Wash the rice clean, and boil it in cream till it be somewhat thick,
then
> put it out into a dish, and put to it some sugar, butter, six or eight
> yolks of eggs, beaten cinamon, slic't dates, currans, rose-water, and
salt,
> mix all together, and bake it in puff paste or short paste, being baked
ice
> it, and cast biskets on it."
>
> Another rice tart with currants is found in Markham.
>
> Pages 182-3:
>
> "To make Rice Puddings in guts.
>   Boil half a pound of rice with three pints of milk, and a little beeaten
> mace, boil it until the rice be dry, but never stir it, if you do, you
must
> stir it continually, or else it will burn, pour your rice into a cullender
> or strainer, that the moisture may run clean from it, then put to it six
> eggs, (put away the whites of three) half a pound of sugar, a quarter of a
> pint of rose-water, a pound of currans, and a pound of beef-suet shred
> small; season it with nutmeg, cinamon, and salt, then dry the small guts
of
> a hog, sheep, or beefer, and being, finely cleansed for the purpose, steep
> and fill them, cut the guts a foot long, and fill them three quarters
full,
> tie both ends together, and put them in boiling water, a quarter of an
hour
> will boil them.
>
> ...
>
> Otherways [to make rice puddings in guts]
>  Steep it [rice] in fair water all night, then boil it in new milk, and
> drain out the milk through a cullender, then mince a good quantity of
> beef-suet not too small, and put it into the rice in some bowl or tray,
> with currans being first boil'd, yolks of eggs, nutmeg, cinamon, sugar,
and
> barberries, mingle all together; then wash the second guts, fill them and
> boil them."
>
> Another rice pudding sausage with currants is found in Markham.
>
> I'm going to play in the kitchen now.
>
> Cindy
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks


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