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Homage to Hannah Glasse on the occasion of the 250th Anniversary of her death (1770-2020).

Her book (first printed in 1747 and continously reprinted until *1848*) was very popular not only in Great Britain, but also in the American Colonies.

The Mozarts and Haydn must have certainly eaten some dish from this most famous book.

George Washington, Benjamin Franklin and Thomas Jefferson all had a copy of Glasse's cookbook.

Enjoy these original Mozartian recipes!

The English modern version of these recipes is an exclusive property of MozartCircle.
Pheasant & Mozart
American Rice Balls for Englishmen!
The Rice Series No. 10
1. Carolina Snow Balls
2. Carolina Rice Pudding
A series of famous English rice recipes which were already very popular, when Mozart & his father Leopold visited England in 1764/65, and when Haydn visited England in 1791/93!
It sounds American!,... but it's British?

The name Carolina is due to the fact that this recipe, even though popular in England, was prepared by using rice produced and imported from the American colony of Carolina. The Carolina rice was a long type: today, in general, rice cakes and puddings are better, if prepared by using the Originario Rice Type, but it may be too short than the Carolina type, so you may want to increase the quantity of Originario rice or use a long type, which, in such a case, must be very very well washed.

A 1763 recipe by Hannah Glasse.


Rice (240gr.; Originario type better)
Apples (6; peeled & without core)
Lemon Rind (grated)
Butter (120gr.; fresh, unsalted)
White Wine (1 glass; White Sherry type)
Nutmeg (grated)
Cinnamon (grated)
Sugar (ca. 100gr. and more; it must be very sweet, because the rice is cooked without sugar)

This recipe may be a bit difficult for the round shape of the rice that must be kept intact, when the balls are removed from the boiling water and then from the cloth. 


1. Wash the rice with fresh water very well (6-7 times ca.).

2. Take 6 apples peeled and without core. Put the grated lemon rind in the hole of the apples left by the removed core.

3. Now create the rice balls. Take a square cloth and put 1/6 of the washed rice onto it. Position the Apple onto the rice, so that the rice will adhere to the Apple. Then close the cloth, by forming a Ball. Now repeat the same procedure with the other 5 Apples.

4. Put the 6 rice balls closed into their cloths into a pan with cold fresh water. When the water boils, let them cook for 1h 15 m.

5. When ready, remove the 6 balls from the water. Carefully open the cloths and remove the rice balls, without breaking them. Then position the white rice balls onto a serving plate.

6. Now prepare the butter sauce. Put the butter, the white wine, the nutmeg and the cinnamon in a saucepan. Let it simmer, by adding a good quantity of sugar. When you see that the sauce is ready, pour it in a bason.

7. The plate with the 6 Snow Balls and the bason with the butter sauce can now be served.

Take half a pound of rice, wash it clean, divide it into six parts; take six apples, pare them and scoop out the core, in which place put a little lemon-peel shred very fine; then have ready some thin cloths to tie the balls in: put the rice in the cloth, and lay the apple on it, tie them up close; put them into cold water, and when the water boils, they will take an hour and a quarter boiling: be very careful how you turn them into the dish, that you don't break the rice, and they will look as white as snow, and make a very pretty dish. The sauce is, to this quantity, a quarter of a pound of fresh butter, melted thick, a glass of white wine, a little nutmeg and beaten cinnamon, made very sweet with sugar: boil all up together and pour it into a bason, and send to table. 



Rice (240gr.; Originario type better)
Cow Milk (ca. 1,10l; fresh)
Apples (6; peeled & chopped small)
Lemon Rind (grated)
Butter (120gr.; fresh, unsalted)
White Wine (1 glass; White Sherry type)
Nutmeg (grated)
Cinnamon (grated, 2 teaspoons)
Sugar (ca. 100gr. and more; it must be very sweet, because the rice is cooked without sugar)
Egg Yolks (3)


1. Wash the rice with fresh water very well (6-7 times ca.). Then put it into a saucepan with the milk. Let it cook, until the rice has absorbed all the milk. Then remove the saucepan from the fire.

2. Now add the nutmeg, the cinnamon and the grated lemon rind, the 6 apples chopped small and the 3 yolks to the cooked rice. Mix all together, by adding enough sugar to your taste.

3. Then put the rice so prepared into a cloth. Close it and put it into boiling water. The pudding will be ready after 1h 15 m.

4. When cooked, remove the rice pudding from the boiling water and let it cool down, then open the cloth and put the pudding onto a serving plate.

5. Now prepare the sauce, by melting the butter with a glass of white wine. When ready, pour the hot butter sauce onto the pudding. Complete the recipe, by throwing some fine sugar onto the butter sauce on the pudding.

6. You can serve the pudding.

Take half a pound of rice, wash it clean, put it into a saucepan, with a quart of milk, keep it stirring till it is very thick; take great care it don't burn; then turn it into a pan, and grate some nutmeg into it, and two tea spoonfuls of beaten cinnamon, a little lemon-peel shred fine, six apples, pared and chopped small: mix all together with the yolks of three eggs, and sweetened to your palate; then tie it up close in a cloth, put it into boiling water, and be sure to keep it boiling all the time; an hour and a quarter will boil it. Melt butter and pour over it, and throw some fine sugar all over it; and a little wine in the sauce will be a great addition to it.