Showing posts with label rice. Show all posts

Berkshire Muffins (1896) ★★

In my last post I mentioned that cooked rice is sometimes used in historical recipes. Here's one I found for a breakfast muffin.


Original Recipe:











The Verdict:
Even though this muffin has some sugar, it tastes really savory. It also had an eggy taste, even though there was only one egg. I'm not sure if this could be because I didn't fold in the egg white enough or if it's just the recipe. I thought I had mixed things pretty well. I tried one with some jam, but it just tasted weird. I would've given this one star, but Little Y ate hers happily enough, so I decided on two. Unfortunately this just wasn't a tasty recipe.

Modernized Recipe:
(Adapted from The Boston Cooking-School Cookbook)

The original recipe is easy to follow. Bake at 350F for 20 to 30 minutes.
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Rys (c.1420) ★★★

This recipe comes from a book called Two Fifteenth-Century Cookery-Books, which was published in 1888. This book contains recipes which were copied from manuscripts in the British Museum, so even though the recipes come from a book published in the late nineteenth century, they are still written in Middle English. This recipe for "Rys" is taken from the manuscript Harleian MS. 279. I've seen dates ranging from circa 1420 to 1439, so I just went with the earliest one.


Original Recipe:
.lxxxvj. Rys. Take a porcyoun of Rys, & pyke hem clene, & sethe hem welle, & late hem kele; þen take gode Mylke of Almaundys & do þer-to, & seþe & stere wyl; & do þer-to Sugre an hony, & serue forth.


The Verdict:
This was not as bad as I thought it would be! I've never had rice pudding before, so to me this recipe sounded a bit weird. I'm also not a huge fan of almonds (sometimes I wonder why I pick these recipes). To my surprise, I didn't mind this. I probably wouldn't eat this by choice, but I'm sure people who like rice pudding would like this. After the initial tasting I added some powder douce, which improved the taste considerably.

Modernized Recipe:
(Adapted from Two Fifteenth-Century Cookery-Books)

COOKED RICE
UNSWEETENED ALMOND MILK
SUGAR
HONEY

1. Add the rice to a saucepan (I used my medium one for about 1 cup of rice). Just cover with almond milk and bring to a boil, stirring often.
2. Once boiling, add the sugar and honey to taste. Let simmer for a few minutes until the desired consistency is reached. Serve forth!
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Baked Rice with Cheese (1923) ★★★★★

Here's a tasty side dish that dresses up plain old rice a little bit. I chose to add the tomato for some freshness.


Original Recipe:
2 c. boiled rice
1/2 c. cut cheese
1 large tomato, sliced, optional
milk to moisten, about 1/2 cup
buttered breadcrumbs to cover*
sprinkle of paprika

 Arrange rice and cheese in alternate layers in buttered baking dish. A layer of tomatoes may be added if desired. Pour milk over. Cover with buttered crumbs and paprika. Bake at 450F until crumbs are brown, 10 - 15 minutes. 

 Buttered Breadcrumbs (1932)
*Allow 1/8 as much butter as crumbs. To prepare crumbs, use 1 c. dry bread. Dry thoroughly in oven, then roll to crush. Melt butter, add crumbs, and stir until every crumb is coated.

The Verdict:
So good! Seriously, we had to restrain ourselves from eating the whole dish. This makes enough for about 4 servings, but I recommend you double the recipe because I wish I had more to eat! Mr. Man wanted salt on his, but he likes things really salty. I thought it was perfect just the way it was. I'll definitely make this again, even though it was slightly time consuming to make the breadcrumbs.

Modernized Recipe:
(Adapted from The Farmer's Wife)

The original recipe is easy to follow. If you like the crunchy topping, I would suggest doubling the amount of breadcrumbs to 2 cups, because 1 cup juuuuust barely covered everything.
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