The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
Woolley, Hannah, fl. 1670.
Page 242
2. To make a Rice-Pudding.
Take thin Cream, or good Milk, of what quantity you please, boyl it with a little Cinamon in it, and when it hath boyled a while, take out the Cinamon, and put in Rose-water, and Sugar enough to make it sweet and good; then having your Rice ready beaten, as fine as Flower, and siersed as some do it, strew it in, till it be of the thickness of a Hasty-pudding, then pour it into a Dish, and Serve it.
