Recipe Manuscript

To Make A Rice Custard

Name: To Make A Rice Custard
Prep time: PTPT10M
Cook time: PTPT50M
Yield: 8
Cuisine: European
Ingredients: 225g white rice (pudding rice or Arborio); 1L whole milk; 1L double cream (thick cream); 1/2 whole nutmeg, sliced or freshly grated; 2 large blades mace (or 2 small bay leaves as a modern substitute); 6-7 large egg yolks; Caster sugar, to taste

1673

From the treasured pages of Receipt book of Penelope Jephson

Written by Penelope Patrick

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1673

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make A Rice Custard

"Take half a pound of rice & wash it in two or 3 waters; & then in a little Milk, Put to ye rice a quart of new Milk, & let it boil till the rice be tender. keep it continually stirring, & put in half a Nutmeg sliced & some large Mace; and when the rice is very thick put in a quart of the thickest cream you can get, & let the cream boil. And when the cream boils, put in the yolk of 6. or 7. eggs well beaten: and as soon as ye Eggs are in, that it doth but just boil, take it off the fire & sweeten it to your taste."

Note on the Original Text

Seventeenth-century recipes like this were often written without standardized spelling or punctuation and assumed a high level of culinary knowledge from the reader, with quantities stated as weights or rough measures (like 'half a pound') and processes left to intuition and experience. Spelling like 'ye' stands for 'the', and words like 'quart' need modern conversion. Directions to 'sweeten it to your taste' specifically reflect the period's emphasis on personalizing sweetness, as sugar was costly and a matter of taste.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Penelope Jephson - Click to view recipe in book

Title

Receipt book of Penelope Jephson (1673)

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

Writer

Penelope Patrick

Era

1673

Publisher

Unknown

Background

Step back into the sumptuous kitchens of the late 17th century with Penelope Patrick’s culinary collection—a feast of historic recipes, secret tips, and the irresistible flavors of Restoration England all bound together in a handwritten treasure.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This rice custard recipe is from Penelope Patrick, dated between 1671–1675, when estate cookbooks and household manuscripts recorded both traditional and fashionable fare for English gentry. Rice was both a domestic staple and an import; custards like this blended local dairy with luxury spices and rice—a testament to the increasing globalization of ingredients in Restoration England. The heavy use of cream and eggs suggests it was a dish for special occasions or wealthy households, meant to impress with its richness. Recipes were often written as brief reminders to experienced cooks rather than full, step-by-step guides for beginners.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The rice custard would have been cooked over an open hearth or in a large kitchen fire using a heavy-bottomed saucepan or cauldron. A long-handled wooden spoon for constant stirring, a fine sieve to strain the custard if desired, and a bowl for beating the eggs would be essential. The cook might also use a ladle to transfer the finished custard to serving dishes. The absence of precise temperature control made attentive stirring and timing skills crucial for success.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

50 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

8 oz white rice (pudding rice or Arborio)
1 3/4 pints whole milk
1 3/4 pints double cream (thick cream)
1/2 whole nutmeg, sliced or freshly grated
2 large blades mace (or 2 small bay leaves as a modern substitute)
6-7 large egg yolks
Caster sugar, to taste

Instructions

To make a Rice Custard in the style of the late 17th century, begin by rinsing 8 ounces of white rice (such as pudding or Arborio rice) in two or three changes of water, followed by a rinse in a little whole milk.
Place the rinsed rice in a saucepan with 1 3/4 pints of fresh whole milk, add half a whole nutmeg (sliced) and about 2 large pieces of whole mace (or substitute with 2 small bay leaves for a similar perfume if mace pods are unavailable).
Bring to a gentle simmer and cook, stirring constantly, until the rice is very tender and thick, absorbing much of the liquid (about 30-40 minutes).
Once thickened, pour in 1 3/4 pints of thick double cream and continue stirring as the mixture comes to a gentle simmer.
In a separate bowl, beat 6 or 7 large egg yolks.
Once the cream is bubbling, take the pot off the heat and rapidly stir in the beaten yolks, cooking just a moment longer so the custard thickens suitably but does not scramble.
Sweeten with caster sugar to taste.
Serve warm, or chilled if preferred.

Estimated Calories

540 per serving

Cooking Estimates

It takes about 10 minutes to rinse and prepare the rice and other ingredients. Cooking the rice and thickening the custard takes another 40-50 minutes. This recipe makes about 8 servings, and each one has roughly 540 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.