July 22, 2020: “Recipe Day” Reflection

For recipe day I decided to make whipped cream, or, rather, “whipt cream,” as it was written in the cookbook. The recipe was quite simple and I had most of the ingredients required. I poured heavy cream, sugar, and vanilla extract in a bowl and used an electric handheld mixer to whip the ingredients. I whipped the cream for 5 minutes or so. This was a modification of the original recipe, which called for egg whites and lemon extract instead of vanilla. Despite the changes, my brother thought it tasted delicious.

For today’s activity, I decided to go with an easy recipe: rice pudding (pictured below). I make rice pudding with my mom differently from what the recipe calls for and I was interested to see how it would turn out and whether it would taste any different from my mom’s recipe. I followed the recipe from the nineteenth century, which used 1⁄4 pound of rice and butter, a pint of milk, six eggs, rosewater, and some spices. However, I refrained from using the eggs, butter, and milk, instead adding condensed milk. I topped it off with roasted almonds and golden raisins. In terms of taste, the pudding had a burst of flavor due to the addition of rosewater and different spices used. Overall, this was a fun activity to participate in and I see myself using this recipe book again in the near future!