Tudor Fried Rice Cakes
2,254 views · Published 12 May 2016 · 9:57 · Indexed 23 September 2026
Channel: The Anne Boleyn Files and Tudor Society · 2016 · Education
From Elinor Fettiplace's Receipt Book: "Blanche almonds in cold water, then beat them verie smale, then take boyled rice, and beat them together with sugar, and rosewater, then mould them in flower like flat cakes, then frie them in butter and put sugar on them, and serve them." Modern version: 100g ground almonds 100g boiled rice 1-2 rounded tablespoons sugar 2 tablespoons rosewater Flour for dredging Mix ingredients together to form a paste and shape into small round flat cakes. Fry them in butter. Hilary Spurling, editor of Elinor Fettiplace's Receipt Book, recommends serving them with Sir Kenelm Digby's sherry sauce. In his book The Closet of the Eminently Learned Sir Kenelm Digby Knight gives the following instructions for a sauce to serve with puddings - For the Sauce, you pour upon it thickened melted Butter, beaten with a little Sack, or Orange-flower water, and Sugar. Sack being sherry.
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