To Make Spanish Pap

This recipe comes from the Granville family manuscript, dating roughly from 1640 to 1750. The English aristocracy of this period frequently collected fashionable international recipes, and 'Spanish Pap' reflects the era’s fascination with delicate, lavishly flavored custards and creams inspired by Continental, especially Spanish, influences. Custards thickened with rice flour and perfumed with exotic floral waters were considered luxurious, demonstrating both wealth and culinary sophistication in the early modern English household. The use of orange flower water situates the dish firmly within a cosmopolitan context; such floral essences were imported and highly prized. This pap would have served as an elegant dessert or restorative snack, perhaps enjoyed in fine cups alongside other dainty sweetmeats.

In the 17th and 18th centuries, this recipe would have been made using a large earthenware or copper saucepan set over a gentle fire or placed on the hearth. A wooden spoon or whisk would have been used for stirring continuously to prevent curdling and ensure a smooth texture. The mixture would then be ladled into porcelain or glass cups—signs of status in themselves—to cool. No thermometers, just a careful watch on the thickness and heat!