LXI - Rice in a good manner
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "LXI - Rice in a good manner". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

LXI - Rice in a good manner. If you want to make rice in the best manner that you can for 12 persons, take two pounds of rice and two of almonds, take half a pound of sugar; take the rice well peeled (husked) and washed and take the almonds well peeled and washed and crush and temper with clear water and strain well. Take the rice and put to the fire in clean water, when it is risen to the first boil and is well bubbling take away the water in the pot and put in the almond milk and make to cook over the embers slowly and mix carefully that it does not break; when the almond milk is soaked in and when it is cooked add a quantity of sugar. This dish should be white and very sparing and when it is cooked powder in the serving the sugar over.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

lxxxvj - Rys. Take a porcyoun of Rys, and pyke hem clene, and sethe hem welle, and late hem kele; then take gode Mylke of Almaundys and do ther-to, and sethe and stere hem wyl; and do ther-to Sugre an hony, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

RICE, Another Way. Pick it over and wash in two or three changes of hot water until the water is clear, then do as above until half cooked, then puree it and put on trenchers in dishes to drain and dry in front of the fire: then cook it thick with the fatty liquid from beef and with saffron, if this is a meat day: and if it is a fish day, do not add meat juice, but in its place add almonds well-ground and not sieved; then sweeten and do not use saffron. [Le Menagier de Paris]

RICE. Clean it and wash it, etc. [Le Menagier de Paris]

Ryse. Take ryse and wasshe and grynde hem smalle, Temper hom with almonde mylke þou schalle. Drau3e hom thorowghe a streynour clene, Boyle hom and seson hom with sugur schene. Fors hit with fryude almondes gode, Þen hase þou done, syr, by þo rode. [Liber cure cocorum [Sloane MS 1986]]

To mak ryse pik them clene and then wesshe them in two or thre waters and let the water be warm and sethe them in clene water till they begyn to boile and at the first boile put out the water and sethe them with brothe of fleshe or with the brothe of freche flesshe or of freche fisshe and put ther to sugur saffron and salt and serue it. [A Noble Boke off Cookry]

To mak ryse pik the rise wesshe them and grind them temper them up with almonds mylk and draw it throughe a stren and boile it and sesson it with sugur and fors it with fried almonds and serue it. [A Noble Boke off Cookry]

Decorated rice for a meat day. Pick over the rice, wash it very well in hot water, dry it near the fire, and cook it in simmering cow's milk. Crush some saffron (for reddening it), steep it in your milk, and add stock from the pot. [Le Viandier de Taillevent]

115 To make a rice tart. Take a quarter pound of rice and cook it in water and take a few almonds and pound it all together well and beat eggs into it. And when it is almost finished baking, then pour hot fat on top, then it will form a hard crust, so that it becomes good. [Das Kuchbuch der Sabina Welserin]

To make rice tarts. Take a little plate of rice that has been cooked, & well spiced, then take three raw eggs, four ounces of melted butter, two ounces of sugar, a quarter ounce of cinnamon, a little rose water, & make tarts like the others. [Ouverture de Cuisine]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

rice
nuts
sugar
milk
venison
podour


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:61>. Accessed on October 14, 2019, 9:03 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:86>. Accessed on October 14, 2019, 9:03 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:450>. Accessed on October 14, 2019, 9:03 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:29>. Accessed on October 14, 2019, 9:03 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:141>. Accessed on October 14, 2019, 9:03 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:66>. Accessed on October 14, 2019, 9:03 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:115>. Accessed on October 14, 2019, 9:03 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:47>. Accessed on October 14, 2019, 9:03 am.




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