Recipe Manuscript

To Make Rice Creame

Name: To Make Rice Creame
Prep time: PTPT10M
Cook time: PTPT15M
Yield: 6
Cuisine: European
Ingredients: 1 liter heavy cream (35% fat or higher); 25 grams (about 3 tablespoons) rice flour, finely ground and sifted; 1 small blade of mace (or 1/8 teaspoon ground mace as substitute); 5–10 ml (1–2 teaspoons) rose water; 2–3 egg whites; 25–40 grams (2–3 tablespoons) sugar; Extra rose water, to taste

1684

From the treasured pages of Cookbook of Elizabeth Fowler

Written by Elizabeth Fowler

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1684

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Rice Creame

"boyle youre Cream thick wth Rice flower it must be pounded sifted through a silk seeive 2 or 3 spoonfuls will thicken a quart of Cream lett it Coole season it wth rose water boyle a blade of mace in it then take som Cole Creame with rose water whites of egs & shugor beat it up wth a wisk to a froth and Lay it upon heapes upon the Creame"

Note on the Original Text

Early modern recipes were brief, assuming knowledge of basic methods and rarely specifying quantities or cooking times. Spelling was idiosyncratic ('boyle' for 'boil', 'shugor' for 'sugar', 'wth' for 'with', 'Cole' for 'cold'), and punctuation was sparse. Precision was not a priority, as cooks tailored recipes to the size of their household and the availability of ingredients. Instructions like 'boyle youre Cream thick wth Rice flower' expected the reader to intuit both proportions and the desired texture from experience.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Elizabeth Fowler - Click to view recipe in book

Title

Cookbook of Elizabeth Fowler (1684)

You can also click the book image above to peruse the original tome

Writer

Elizabeth Fowler

Era

1684

Publisher

Unknown

Background

A charming window into the kitchens of 17th-century England, this cookbook authored by the accomplished Elizabeth Fowler invites you to explore a delectable world of historic recipes, tempting sweets, and elegant table fare fit for any refined palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the English manuscript recipe collection of Elizabeth Fowler, dated 1684. At this time, English upper-class kitchens delighted in luxurious creams, custards, and florally flavored sweets. Rice flour was favored both as a thickening agent and as an elegant, imported ingredient. Rose water was a prized flavoring in the Stuart and Restoration periods, often signaling sophistication and continental influence. Recipes like these were written by and for women of the gentry, compiling household knowledge for both hospitality and display.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used an open hearth or range, heating pans directly over coals. A sturdy, high-sided pan (often copper or pewter) served for boiling the cream, and a fine silk sieve (or 'tamis') would be used to ensure the rice flour was powder-fine. A metal or wood whisk, or even a bundle of twigs, would be employed to vigorously whip the egg whites into a froth. A shallow bowl or glass dish displayed the finished dessert, with decorative heaps of froth on top.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 cups heavy cream (35% fat or higher)
0.9 ounces (about 3 tablespoons) rice flour, finely ground and sifted
1 small blade of mace (or 1/8 teaspoon ground mace as substitute)
1–2 teaspoons (about 1/6–1/3 fluid ounce) rose water
2–3 egg whites
0.9–1.4 ounces (2–3 tablespoons) sugar
Extra rose water, to taste

Instructions

Begin by gently heating 4 cups of heavy cream (at least 35% fat) in a saucepan.
While it warms, mix 3 tablespoons (about 0.9 ounces) of rice flour, which has been finely ground and sifted, into the cream.
Stir constantly over low to medium heat until the mixture thickens, much like making a custard.
Add a small blade of mace to infuse its delicate flavor as the cream cooks.
Remove from heat, and strain out the mace.
Once the mixture has cooled, stir in 1–2 teaspoons (about 1/6–1/3 fluid ounce) of rose water to scent the cream seductively.
Meanwhile, whisk 2–3 egg whites with 2–3 tablespoons (0.9–1.4 ounces) of sugar and a dash of rose water, beating vigorously until soft peaks form and a froth develops.
Using a spoon, heap clouds of this meringue-like froth on top of the cooled, perfumed rice cream before serving.

Estimated Calories

400 per serving

Cooking Estimates

You will spend about 10 minutes preparing the ingredients, and then 15 minutes cooking the cream mixture. Each serving has about 400 calories, and this recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.