Recipe Manuscript

To Make A Rice Puddon

Name: To Make A Rice Puddon
Prep time: PTPT30M
Cook time: PTPT1H10M
Yield: 8
Cuisine: European
Ingredients: 28g uncooked white rice; 475ml whole milk; 225g unsalted clarified butter (or substitute regular unsalted butter); 120ml double cream (heavy cream); 115g grated dry sponge cake, ladyfingers, or biscotti; 55g blanched almonds, thinly sliced; 28g candied lemon peel, thinly sliced; 28g candied orange peel, thinly sliced (if unavailable, use candied mixed peel); caster sugar, to taste (approx. 30–60g); small pinch of fine salt; 6–7 large eggs (use 5 whole eggs and 2 yolks); freshly grated nutmeg; grated lemon zest; puff pastry (for lining the dish edge); Butter for greasing the baking dish; For sauce: 30g butter, 20g sugar, a tablespoon of rose water

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make A Rice Puddon

"Take a quarter of a quarter of a pound of rice wash it in 2 or 3 hott Waters then sett it on to boyle in a pint of strend or new milk & when it boyles putt your rice in & lett it boyle of a slow fire till it be swolled and pretty soft then sett it to Coole when it is could putt to it half a pound of Charofyed Butter and a gill of thick Creame a quarter of a pound of Biskett that is grated and dried 2 ounces of Almonds cutt in thin shred & an ounce of Canded Lemon an ounce of randed orango cutt in thin shred & sweeten it with fine powder Sugar to your tast & putt in a little salt then take 6 or 7 large eggs take out two of the whites & the streanes & beat them well with a little salt – mix all these together for a quarter of an hour & grater in a little nuttmeg and a little lemon pill shreed & if you think it be too stiff you may mix in a little more Creame or new milk then butterr your dish & bake it with a border of puff past about it against you draw it have a sauce for it of rose water Sugar & butterr or lath"

Note on the Original Text

The recipe is a typical example of early 18th-century English household cookery writing—more concise and reliant on the cook’s judgement than today’s recipes. Quantities are sometimes non-standard, such as 'a quarter of a quarter of a pound' (1 ounce or ~28g), and times and temperatures are not specified, since intuition and experience filled the gaps. Spelling and phrasing vary from modern English: ‘boyle,’ ‘puddon,’ ‘charofyed’ (clarified), ‘biskett’ (biscuit), ‘candied orango’ (orange), and ‘strend’ (possibly shorthand for 'strained' or 'fresh'). The recipe allows for adjustments and omits precise oven temperatures, suggesting cooks tested doneness by sight, smell, or touch.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This rice 'puddon' recipe, dated 1707 and attributed to Rachel Kirk, comes from early 18th-century England—a time when rice, imported from overseas, and sugar, almonds, and candied fruits were luxurious ingredients signaling status and wealth. Such baked puddings graced the tables of prosperous households, often for special occasions or Sunday feasts. The pudding embodies the love of rich, custard-like desserts during the early Georgian period, luxuriously combining dairy, imported spices, and preserved fruits, and reflects the increasing importance of the oven in English domestic kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have used a large earthenware or copper pot to boil the rice and milk, a wooden spoon for stirring, and possibly a pestle and mortar to finely grate baked biscuit. Butter and cream would be churned and separated on site. Mixing was done by hand—sometimes for up to 15 minutes! The pudding was baked in a deep dish, likely of ceramic or pewter, placed in a wood-fired oven or brick hearth with carefully monitored heat. Puff pastry would be hand-rolled with a wooden pin. Serving involved a simple sauce melted together in a small pan, then poured over the warm pudding.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr 10 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 oz uncooked white rice
2 cups whole milk
8 oz unsalted clarified butter (or substitute regular unsalted butter)
1/2 cup (4 fl oz) double cream (heavy cream)
4 oz grated dry sponge cake, ladyfingers, or biscotti
2 oz blanched almonds, thinly sliced
1 oz candied lemon peel, thinly sliced
1 oz candied orange peel, thinly sliced (if unavailable, use candied mixed peel)
caster sugar, to taste (approx. 1–2 oz)
small pinch of fine salt
6–7 large eggs (use 5 whole eggs and 2 yolks)
freshly grated nutmeg
grated lemon zest
puff pastry (for lining the dish edge)
Butter for greasing the baking dish
For sauce: 1 oz butter, 0.7 oz sugar, a tablespoon of rose water

Instructions

Begin by washing 1 ounce (about 2 tablespoons) of uncooked white rice in two or three changes of hot water.
In a medium saucepan, bring 2 cups (16 fluid ounces) of whole milk (preferably fresh or unhomogenized) to a boil.
Once boiling, stir in the washed rice, reduce the heat to low, and let it gently simmer until the rice has absorbed much of the milk, is swollen, and becomes soft—about 20-25 minutes.
Cool the rice mixture to room temperature.
To the cooled rice, add 8 ounces of unsalted, clarified butter (or the closest available), 1/2 cup (4 fluid ounces) of thick cream (double cream), and 4 ounces of grated, dry sponge or ladyfinger biscuits or powdery Italian biscotti.
Mix in 2 ounces of blanched almonds, thinly sliced, 1 ounce of candied lemon peel, and 1 ounce of candied orange peel, also thinly sliced.
Sweeten with caster sugar to taste and a small pinch of fine salt.
In a separate bowl, beat 6-7 large eggs, removing two of the whites and the stringy bits, and a small pinch of salt.
Mix the eggs into the rice mixture thoroughly—about 15 minutes by hand (or use a stand mixer on low for 2-3 minutes).
Grate in some nutmeg and a little lemon zest.
If the mixture feels too stiff, loosen with a splash more cream or milk.
Butter a deep pie dish and line the rim with a strip of puff pastry.
Pour in the rice pudding mixture and bake at 340°F (170°C) until set and golden—about 40-50 minutes.
For serving, melt together a little butter, sugar, and a splash of rose water for a simple, floral sauce.

Estimated Calories

600 per serving

Cooking Estimates

It takes about 25 minutes to cook the rice and about 45 minutes to bake the pudding. You’ll need about 30 minutes to prepare everything before baking. This recipe makes 8 generous servings, each with about 600 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.