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Turkish Rice or Spelt

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p77v A fare riso, o farro alla Turchesea. (To make rice, or spelt in the Turkish style.)

Take one and a half pounds of rice, that is not damp, and wash it well with hot water, and after place [it] to dry, and husked, and then take half a peso1 of milk from a good cow, and lay it in a good pewter pot three feet over the fire, and put this rice with one pound of sugar, well white, and make it boil constantly mixing with a flat wooden spoon for half an hour. Then take half a pound of butter in, and a little rose water, and serve it where it will be, putting over it some sugar.

1. This translates as "any type of weight" in Florio. Handy.