Put a quarter of a cup of rice into three cups of boiling water with a
small stick of cinnamon, and let it boil nearly an hour. About fifteen
minutes before it is done add half a cup of raisins stoned. Beat two egg
yolks with a heaping tablespoonful of sugar until white and creamy, then
stir into them about half a cup of sweet cider, remove the soup from the
fire, add a little of it to the eggs and cider, stir well, and mix all
together rapidly and serve at once. Two tablespoonfuls of good sherry
improves it.