A Tart of Ryce by THL Dagonell Original: The Good Huswifes Jewell by Thomas Dawson (1596) To Make a Tart of Ryce -- pg. 25 "Boyle your Rice, and put in the yolkes of two or three Egges into the Rice, and when it is boyled, put it into a dish and season it with Suger, Sinamon and Ginger, and butter, and the iuyce of two or three Orenges, and set it on the fire againe." Redaction: 1 quart rice 2 eggs 2 tablespoons butter 1 cup orange juice 1/2 tablespoon sugar 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2 commercial pie shells Boil and drain rice. Pre-heat oven to 375*. In a large mixing bowl, blend all ingredients. Pour into pie shells. Bake for 45 minutes. Let cool. Notes: The pie shell didn't hold together well. It came apart. I may bake it by itself the next time I try to make this. The dish itself was rather bland, however it went extremely well with the chicken dish that someone else brought to the shire potluck. I think this would make an acceptable side dish for a feast, it's period, cheap and complements any meat dish.