Rice and Orge Monde
From The closet of Sir Kenelm Digby Knight opened, 1910
Orge monde is prepared similarly but requires longer cooking.
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 89. The excerpt below is the record exactly as published.
RICE AND ORGE MONDE Boil a quart of Milk in a large Pipkin ; as soon as it boileth, take it from the fire, and instantly put into it five or six good spoonfuls of picked Rice, and cover it close, and so let it stand soaking in the Chimney-corner two hours. Then set in on the fire again, to make it stew or boil simpringly for an hour, or an hour and half more, till it be enough. Then put sugar to it
Cook this with the app: pantry check, scaling, and the assistant.