Cream with Rice
From The closet of Sir Kenelm Digby Knight opened, 1910
Best served hot.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 116. The excerpt below is the record exactly as published.
CREAM WITH RICE Avery good Cream to eat hot, is thus made. Into a quart of sweet Cream, put a spoonful of very fine powder of Rice, and boil them together sufficiently, adding Cinnamon, or Mace and Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.