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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

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.