Transcription
Boyle a pd of Rice fien in wattor then In Milk till well boyld. Take it of and stir into itt halfe a pd of buttor when tis cold mix into itt halfe a pd of Sugar a little mace and Cinam{?] add a glass of Sack a Little Sack A pints of Creams half a pound of Candied Sweetmeats. Shred halfe a pound of Currants Eight Eggs, Mix it all together put it in a Dish and Cover it with puff paste and Bake it. The Same for an Almonde Florentine only beat out the rice and butter, And make it with a pd of Almonds Blanched and beat very fine in Stone Motor With Orange flower water add Some Marrow and Cover it with paist Royall.
Translation
Boil a pound of rice finely in water, then in milk until well-boiled. Take it off and stir into it half a pound of butter. When it is cold, mix into it half a pound of sugar, a little mace and cinnamon[?]. Add a glass of sack, a little sack, a pint of cream, half a pound of candied sweetmeats. Shred half a pound of currants, eight eggs, mix it all together, put it in a dish and cover it with puff pastry and bake it. The same for an almond florentine, only beat out the rice and butter, and make it with a pound of blanched almonds and beat very fine in stone mortar with orange, flour, water. Add some marrow and cover it with pastry royal.