A Rice Soop

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two Quarts of Water, a Pound of Rice, a little Cinnamon, cover it close, and let it simmer very softly, till the Rice is quite tender. Take out the Cinnamon, and sweeten it to your Palate, grate half a Nutmeg, let it stand till it is cold; then beat up the Yolks of three Eggs, with Half a Pint of White Wine, mix them very well, then stir them into the Rice, set them on a slow Fire, keep stirring all the time for fear of curdling. When it is of a good Thickness, and boils, take it up; keep stirring it till you put it into your Dish.