How To Make A Florentine Of Rice

This recipe is drawn from Lady Craven’s receipt book, penned in the early years of the 18th century. Such manuscripts were family treasures, filled with recipes collected from friends, relatives, and the higher ranks of society—note the attributions to prominent names like Lord Craven. These were not just cookbooks, but status symbols and sources of household wisdom, revealing a richly interconnected culinary culture. The florentine of rice fits into the era’s penchant for 'puddings' — both sweet and savory — and the dazzling use of imported luxuries like sugar, nutmeg, and rose water. Dishes wrapped in pastry (called 'florentines' by the English, not to be confused with modern Italian Florentine tarts) were fashionable both at aristocratic feasts and in gentry households.

The original cook would have used a heavy-bottomed pan or earthenware pot for boiling the rice, a wooden spoon for constant stirring, and a large bowl and whisk (or bunch of twigs) for beating egg yolks. For the pastry, a rolling pin and knife would shape the hand-made dough. Baking took place in a wood-fired oven or over an open hearth, with the pie dish—often ceramic or pewter—set within. Icing was brushed on using bundles of feathers, a sprig of rosemary, or simply a clean hand.