To Make A Rise Florentine

This recipe comes from early 18th-century England, a period when elaborate puddings were fashionable at the tables of the gentry. Rice, cream, almonds, and imported candied fruits evoke both luxury and the increasing influence of continental European (especially Italian and French) tastes. The name 'Florentine' suggests an Italian inspiration, while the inclusion of orange flower water and candied citrus aligns with the era’s fondness for aromatic and exotic flavors. Rachel Kirk's manuscript reflects the domestic skills valued among well-off women of the time and their close management of complex kitchen preparations. Such dishes were meant to impress at festive feasts or social gatherings.

The rice would have been cooked in a heavy-bottomed pot over a wood or coal fire, likely using a trivet to avoid scorching. Milk and cream would be freshly sourced, and eggs beaten by hand with a whisk or bundle of twigs. The almonds were blanched, then finely chopped with a knife or pounded in a mortar. Grated biscuits would be dried by the hearth. The assembled pudding would bake in a deep ceramic or metal dish set inside a brick oven, and the sauce finished in a small pan. Serving required a stiff, high-sided dish and a sturdy spoon or spatula for portioning the glossy, aromatic pudding.