{"id":1159,"date":"2022-01-11T20:23:39","date_gmt":"2022-01-11T20:23:39","guid":{"rendered":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/?p=1159"},"modified":"2022-01-13T22:47:02","modified_gmt":"2022-01-13T22:47:02","slug":"a-rice-florendine-17th-c","status":"publish","type":"post","link":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/2022\/01\/11\/a-rice-florendine-17th-c\/","title":{"rendered":"A Rice Florendine (17th c.)"},"content":{"rendered":"\n
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Front cover, calfskin<\/figcaption><\/figure>\n\n\n\n
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“A Rice Florendine,” ink on paper<\/figcaption><\/figure>\n\n\n\n
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Back cover, calfskin<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
Transcription<\/h5>\n\n\n\n

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.\u00a0<\/p>\n\n\n\n

Translation<\/h5>\n\n\n\n

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.\u00a0<\/p>\n\n\n\n

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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…<\/p>\n","protected":false},"author":3911,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-1159","post","type-post","status-publish","format-standard","hentry","category-transcription"],"_links":{"self":[{"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/posts\/1159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/users\/3911"}],"replies":[{"embeddable":true,"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/comments?post=1159"}],"version-history":[{"count":10,"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/posts\/1159\/revisions"}],"predecessor-version":[{"id":1359,"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/posts\/1159\/revisions\/1359"}],"wp:attachment":[{"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/media?parent=1159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/categories?post=1159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/studentwork.prattsi.org\/foodwaysofempire\/wp-json\/wp\/v2\/tags?post=1159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}