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.
[ To make a made Dish of Rice, Flour, and Cream.]
Take half a pound of rice, dust and pick it clean, then wash it, dry it, lay it abroad in a dish as thin as you can or dry it in a temperate oven, being well dried, rub it, and beat it in a mortar till it be as fine as flour; then take a pint of good thick cream, the whites of three new laid eggs, well beaten together, and a little rose-water, set it on a soft fire, and boil it till it be very thick, then put it in a platter and let it stand till it be cold, then slice it out like leach, cast some bisket upon it, and so serve it.
[ To make a made Dish of Rice, Prunes, and Raisins.]
Take a pound of prunes, and as many raisins of the sun, pick and wash them, then boil them with water and wine, of each a like quantity; when you first set them on the fire, put rice flour to them, being tender boil’d strain them with half a pound of sugar, and some rose-water, then stir the stuff till it be thick like leach, put it in a little
earthen pan, being cold slice it, dish it, and cast red and white bisket on it.
[ To make a made Dish of Blanchmanger.]
Take a pint of cream, the whites of six new laid eggs, and some sugar; set them over a soft fire in a skillet and stir it continually till it be good and thick, then strain it, and being cold, dish it on a puff-paste bottom with a cut cover, and cast biskets on it.