Recipe Manuscript

To Make A Rise Pudding

Name: To Make A Rise Pudding
Prep time: PTPT35M
Cook time: PTPT1H20M
Yield: 8
Cuisine: European
Ingredients: 110g short-grain or pudding rice; 475ml whole milk (or half milk, half double cream); 225g clarified unsalted butter; 120ml double cream (thick cream); 110g grated dried sweet biscuits (e.g. ladyfingers or digestives); 55g blanched almonds, sliced; 28g candied orange peel (half sliced, half finely chopped); 28g candied lemon peel (half sliced, half finely chopped); 30ml sweet white wine (sherry or madeira for 'sack'); 1/2 whole nutmeg, finely grated; 1/4 tsp ground cinnamon; Fine caster sugar, to taste; 6–7 large eggs (remove two whites); Pinch salt; Puff pastry for lining the dish; Softened butter for greasing; (Optional) Sauce: More melted butter, sugar, and sherry

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 Rise Pudding

"Take a quartran of a pound of rise and wash it in two or three hott waters then sett on a pint of Afterins or new milk and when it boyles put your rice in and let it boyle over a slow fire till it swelled and pretty soft when you think it is soft enough and pretty stiff then set it to cool when it is cold put to it half a pound of clarifyed butterr and a gill of thick cream a quarter of a pound of bisketts that is grated and dryed two ounces of Almonds cut in Slices an ounce of canded orange an ounce of canded lemon the one half cut in Slices the other half shred mix in a little sack half of a nuttmeg grated and a little cinnamon sweeten it with fine powder Sugar to your tast then take six or seven large eggs taking out two of the whites beat them with a little salt mix all these well together for a quarter of an hour and if you think it be too stiff mix in a little more cream or new milk then butterr your dish and bake it with a border of puff past about it against you draw it have a sauce for butterr or Sack Sugar and butterr ||:"

Note on the Original Text

This recipe reads as a continuous set of instructions, much like a letter to an experienced cook, which was common practice before standardized recipe formats emerged. Quantities are given in terms tables and housekeepers would understand (quartans, gills, ounces), and instructions assume familiarity with techniques such as clarifying butter or drying biscuits. Spelling reflects early-modern English conventions and regional quirks: ‘rise’ for 'rice', ‘boyle’ for 'boil', and so forth. Ingredients and directions are sequenced by workflow rather than strict order, requiring the cook to read through and consider the process before beginning.

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 pudding recipe hails from Rachel Kirk’s 1707 manuscript, penned during the reign of Queen Anne in England. At that time, rice puddings were considered rich and luxurious, often served at fashionable tables and enhanced with costly ingredients like candied peels, imported spices, and sack (an old term for fortified Spanish wine). The inclusion of puff pastry and a boozy-sweet sauce exemplifies the era’s taste for ornate, festive dishes. Such recipes reflect the growing influence of global trade on the British diet—think sugar, rice, almonds, and wine—all prized imports.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, this pudding would’ve been prepared in a large saucepan or posset pot over an open hearth or a side fire. Beating by hand was done with a large wooden spoon or whisk, and the puff pastry was rolled with a wooden pin. The pudding was baked in a large earthenware or tin dish (or a pudding hoop if you were posh), set inside a hot bread oven or brick oven with carefully managed embers. Serving involved a large spoon for splodging onto plates and perhaps a little pan for melting the butter-and-sherry sauce over the fire.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

35 mins

Cook Time

1 hr 20 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

4 oz short-grain or pudding rice
2 cups whole milk (or half milk, half double cream/half-and-half)
8 oz clarified unsalted butter
1/2 cup double cream (thick cream)
4 oz grated dried sweet biscuits (e.g. ladyfingers or digestives)
2 oz blanched almonds, sliced
1 oz candied orange peel (half sliced, half finely chopped)
1 oz candied lemon peel (half sliced, half finely chopped)
2 tbsp sweet white wine (sherry or madeira for 'sack')
1/2 whole nutmeg, finely grated
1/4 tsp ground cinnamon
Fine caster sugar, to taste
6–7 large eggs (remove two whites)
Pinch salt
Puff pastry for lining the dish
Softened butter for greasing
(Optional) Sauce: More melted butter, sugar, and sherry

Instructions

To make a modern version of this rich 18th-century rice pudding, begin by rinsing 4 oz of rice in several changes of hot water.
Bring 1 pint (2 cups) of whole milk (or a mix of milk and half-and-half/cream) to a boil, then add the rice.
Simmer gently, stirring often, until the rice is swollen and soft, and the mixture is thick but not dry; this should take about 30 minutes.
Allow it to cool.
Once cool, stir in 8 oz of clarified unsalted butter, 1/2 cup of thick double cream, 4 oz of grated and dried sweet biscuits (ladyfingers or digestive biscuits work well), 2 oz of sliced blanched almonds, 1 oz each of candied orange peel and candied lemon peel (half sliced, half finely chopped).
Add 2 tablespoons of sweet white wine (such as sherry or madeira), half a grated nutmeg, and a pinch of ground cinnamon.
Sweeten with fine caster sugar to taste.
Lightly beat 6–7 large eggs (removing two whites), with a pinch of salt.
Combine all ingredients thoroughly, beating for about 15 minutes by hand or 3–4 minutes with an electric mixer.
If the mixture is too stiff, add a bit more cream or milk.
Butter a baking dish and line it with a border of puff pastry.
Pour in the pudding mixture.
Bake at 350°F (fan 320°F) until set and golden brown, about 40–50 minutes.
Serve warm, with a sauce of melted butter mixed with sweet sherry and sugar if desired.

Estimated Calories

630 per serving

Cooking Estimates

It takes about 30 minutes to cook the rice mixture, plus around 40–50 minutes to bake the pudding. Preparing the ingredients and mixing everything together, including cooling time, usually takes about 35 minutes. Each serving has around 630 calories, and this recipe makes 8 servings.

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.