A Ryce Pudding
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "A Ryce Pudding". [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:

A Ryce Pudding. STeep it in faire water all night: then boyle it in new Milke, and draine out the Milke through a Cullinder: mince beefe Suit handsomely, but not too small, and put it into the Rice, and parboyld Currins, yolkes of new layd Egges, Nutmeg, Sinamon, Sugar, and Barberryes: mingle all together: wash your scoured guttes, and stuffe them with the aforesaid pulp: parboyle them, and let them coole.

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


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:71>. Accessed on March 30, 2020, 10:17 am.

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