Recipe Manuscript

Rice Custards

Name: Rice Custards
Prep time: PTPT10M
Cook time: PTPT25M
Yield: 6
Cuisine: European
Ingredients: 1 litre heavy cream; 1 blade mace (or 1/2 teaspoon ground mace as substitute); 225 grams white rice (short-grain preferred); 100 grams granulated sugar (or to taste); 1 tablespoon rosewater

1725

From the treasured pages of Cookery book of Lettis Vesey

Written by Lettis Vesey

Culinary Enlightenment (1700 - 1800)European Beginner Dessert

Original Recipe • 1725

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

Rice Custards

"Take a quarte of Cream boyle it with a Blade of mace then take halfe a pound of Rice well Beaten in your Cream put them together and stirr it Well all the time it boyles one the fire and when it is boyled Enough take it of and Sweeten it to your tast and put in a little Roose water then Stand to be cold Serve them"

Note on the Original Text

The recipe is written in the direct, conversational style of early 18th-century manuscript cookery—no strict quantities or timings, as was common before standardization. Words like 'quarte' mean quart, 'boyle' is boil, and 'roose water' is rosewater. The spelling reflects contemporary practices, emphasizing succinct instructions with the expectation of basic kitchen knowledge. The command to keep stirring and check for 'boyled Enough' leaves the cook to interpret readiness, typical of historical recipe writing.

Modern Kitchen Interpretation

Recipe's Origin

Cookery book of Lettis Vesey - Click to view recipe in book

Title

Cookery book of Lettis Vesey (1725)

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

Writer

Lettis Vesey

Era

1725

Publisher

Unknown

Background

Step into the culinary world of the early 18th century with Lettis Vesey’s delightful collection. This historical cookbook offers a charming glimpse into the recipes, flavors, and kitchen wisdom of ca. 1725, blending elegance with hearty tradition for curious cooks and gastronomes alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from early 18th-century England, specifically from the hand of Lettis Vesey, flourishing around 1725. Such rice-based custards were fashionable among the gentry, showcasing imported ingredients like rice and exotic flavorings such as rosewater—indicating wealth and worldliness. Cream-based puddings and custards were common for dessert courses or as nourishing dishes for convalescents. The served cold aspect hints at service in refined households, sometimes poured into decorative molds.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

For this recipe, a heavy-bottomed pot for boiling the cream, a wooden spoon (or a long-handled spatula) for constant stirring, and a mortar and pestle for beating (grinding) the rice. A fine sieve may also be employed. For serving, porcelain or pewter dishes would be used, possibly with decorative molds for a final flourish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

25 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

1 quart heavy cream
1 blade mace (or 1/2 teaspoon ground mace as substitute)
8 ounces white rice (short-grain preferred)
1/2 cup granulated sugar (or to taste)
1 tablespoon rosewater

Instructions

Begin by heating 1 quart of heavy cream with a single blade of mace in a saucepan, bringing it gently to a simmer.
Meanwhile, weigh out 8 ounces of rice and grind or process it into a coarse meal (not flour, more like very fine grits).
Gradually whisk the ground rice into the hot cream, stirring constantly over medium-low heat to prevent clumping or sticking.
Continue stirring and cooking until the mixture thickens well, about 20-30 minutes; the rice should be completely soft and the custard creamy and cohesive.
Remove from the heat.
Sweeten to taste with granulated sugar—start with about 1/2 cup, adjusting as you prefer.
Stir in a tablespoon of rosewater for delicate floral notes.
Transfer the mixture to serving dishes or molds, let cool to room temperature, then chill.
Serve cold as elegant, set custards.

Estimated Calories

420 per serving

Cooking Estimates

It takes about 10 minutes to weigh and grind the rice, and prepare the cream and mace. Then, you cook the mixture for about 25 minutes until it thickens. This recipe serves 6, with each serving around 420 calories.

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.