Put four ounces of ground rice in a stewpan, with a pint and a quarter
of milk and two ounces of butter, stir until boiling, then add the rind
of a lemon cut very thin, let simmer over a slow fire until the rice is
done and becomes rather thick, when take out the lemon-peel and add a
quarter of a pound of powdered sugar and the yolks of eight eggs, stir
again over the fire until the eggs are set, and put it out upon a dish
to get cold, then turn twelve golden pippin apples, taking off the rind
without leaving the mark of your knife, having previously with a long
vegetable cutter taken out the cores, rub the apples with lemon-juice
and stew them in a thick syrup (made with three quarters of a pound of
sugar boiled with half a pint of water and the juice of a lemon), stew
them until tender, but keep them whole, peel and quarter three oranges,
which (after having taken out the apples) just give a boil up in the
syrup, then dress the rice in pyramid in the centre of your dish,
surrounded with the apples interspersed with the quarters of oranges,
and pour the syrup over when ready to serve.