16th c German rice recipe.
Rice cooked in a beef broth/ that is wellcooked/ and becomes a mush (porridge)/ put beef fat / that is removed from the meat/ therein/ so it becomes good. And when it is cooked/ and one wants to arrange it/ so put green parsley/ that is cut small (minced)/ thereunder/ so it becomes dainty and also good. (Rumpolt Vegetables 167)
I changed this to vegetable broth to make it a vegetarian dish. Butter was added to mimic the beef fat. Parsley was chopped and added at the end of cooking.
Marx Rumpolt, Ein new Kochbuch, Frankfurt a.M. 1581, Translation by Ranvaig Weaver, copyright 2013