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.