Let the rice get cold, and form it into balls
about as large as nuts ; dip these in egg, roll
in bread-crumbs, and fry quickly. When
the balls are nicely browned, pile them on a
white doily, strew sifted sugar over them,
and serve hot. Send wine sauce to table
Avith them. Or, boil three ounces of rice in a
l^int of milk to a stiff paste. Sweeten and
flavour it, and mix with it two well-beaten
eggs, an ounce of fresh butter, and two table-
spoonfuls of orange marmalade. Stir it over
the fire till the eggs are set, then spread it on
a dish to cool. Cut it into narrow strips the
length and thickness of a finger, dip these into
frying-batter, and fry in hot fat till they
are brightly browned. Powder sugar over
them, and serve on a napkin. The batter
may be made as follows: — Melt an ounce of
butter in half a quarter of a pint of boiling
milk, and cool it by adding an equal quantity
of cold water. Stir in gradually four ounces
of flour✪ Rice Fritters, and beat the mixture till it is smooth.
Add the well-whisked white of an egg, and use
immediately. Or, mix a quarter of a pound of
ground rice smoothly with a pint of milk,
and add a pinch of salt and three table-spoon-
fuls of sugar. Stir the mixture over the fire
till it leaves the saucepan with the spoon, then
pour it out, and when cold add two table-
spoonfuls of flour, three eggs, and a little
flavouring, and beat the mixture till smooth.
Fry it in spoonfuls in hot fat. \'\Tien the
fritters are nicely browned, drain them on a
sieve, and serve on a neatly-folded napkin,
with powdered sugar sifted over them. Time
to fry, six or se^^en minutes. Sufficient for five
or six persons.
Rice Froth. — Wash a quarter of a pound
of rice, and boil it in a pint of water until the
liquor is absorbed. Pom- over the rice a quart
of milk, and let it boil gently till it is tender.
Stir frequently to keep it from burning.
Sweeten and flavour with lemon or almond
flavoiu-ing. If the flavouring is an essence, it
should be di'opped upon the sugar ; if lemon-
rind or almonds are used, they should be boiled
with the milk. Put the rice and milk when
cold into a glass dish. Beat the whites of three
eggs to froth, and mix with them two table-
spoonfuls of powdered and sifted sugar. Lay
this on the rice, and place on the top in spoon-
fuls a quarter of a pound of raspberry jam✪ Rice Froth.
Rice Froth (another way.)— To one-third
of a pound of rice allow one quart of nev/ milk,
the whites of three eggs, three ounces of loaf
sugar finely-pounded, a stick of cinnamon, or
eight or ten drops of almond flavouring, or six
or eight young laiurel-leaves, and a quarter of a
pound of raspberry jam. Boil the rice in a i^int
of water. When the rice is absorbed, add the
milk, and let it go on boiling until quite tender,
keeping it stirred to prevent burning. If cin-
namon or laurel-leaves are used, boil them
with the milk, and remove them when the rice
is sufficiently done ; if essence of almonds be
used as a flavouring, it may be dropped amongst
the sugar. Wlien the rice-milk is cold, put it
into a glass dish or china bowl, beat up the
whites of the eggs to a froth with the sugar,
cover the rice with it, and stick bits of rasp-
RIC
(747)
RIC
berry jam over the top. This is a cheap and
an ornamental dish.
Page 1552 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Let the rice get cold, and form it into balls about as large as nuts ; dip these in egg, roll in bread-crumbs, and fry quickly. When the balls are nicely browned, pile them on a white doily, strew sifted sugar over them, and serve hot. Send wine sauce to table Avith them. Or, boil three ounces of rice in a l^int of milk to a stiff paste. Sweeten and flavour it, and mix with it two well-beaten eggs, an ounce of fresh butter, and two tablespoonfuls of orange marmalade. Stir it over the fire till the eggs are set, then spread it on a dish to cool. Cut it into narrow strips the length and thickness of a finger, dip these into frying-batter, and fry in hot fat till they are brightly browned. Powder sugar over them, and serve on a napkin. The batter may be made as follows: — Melt an ounce of butter in half a quarter of a pint of boiling milk, and cool it by adding an equal quantity of cold water. Stir in gradually four ounces of flour, and beat the mixture till it is smooth. Add the well-whisked white of an egg, and use immediately. Or, mix a quarter of a pound of ground rice smoothly with a pint of milk, and add a pinch of salt and three table-spoonfuls of sugar. Stir the mixture over the fire till it leaves the saucepan with the spoon, then pour it out, and when cold add two tablespoonfuls of flour, three eggs, and a little flavouring, and beat the mixture till smooth. Fry it in spoonfuls in hot fat. \'\TiWhen the fritters are nicely browned, drain them on a sieve, and serve on a neatly-folded napkin, with powdered sugar sifted over them. Time to fry, six or seven minutes.ufficient for five or six persons.
Rice Froth. — Wash a quarter of a pound of rice, and boil it in a pint of water until the liquor is absorbed. Pour over the rice a quart of milk, and let it boil gently till it is tender. Stir frequently to keep it from burning. Sweeten and flavour with lemon or almond flavouring. If the flavouring is an essence, it should be di'opped upon the sugar ; if lemonrind or almonds are used, they should be boiled with the milk. Put the rice and milk when cold into a glass dish. Beat the whites of three eggs to froth, and mix with them two tablespoonfuls of powdered and sifted sugar. Lay this on the rice, and place on the top in spoonfuls a quarter of a pound of raspberry jam.
Rice Froth (another way.)— To one-third of a pound of rice allow one quart of nev/ milk, the whites of three eggs, three ounces of loaf sugar finely-pounded, a stick of cinnamon, or eight or ten drops of almond flavouring, or six or eight young laiurel-leaves, and a quarter of a pound of raspberry jam. Boil the rice in a pint of water. When the rice is absorbed, add the milk, and let it go on boiling until quite tender, keeping it stirred to prevent burning. If cinnamon or laurel-leaves are used, boil them with the milk, and remove them when the rice is sufficiently done ; if essence of almonds be used as a flavouring, it may be dropped amongst the sugar. When the rice-milk is cold, put it into a glass dish or china bowl, beat up the whites of the eggs to a froth with the sugar, cover the rice with it, and stick bits of rasp-
RIC
(747)
RIC
berry jam over the top. This is a cheap and an ornamental dish.
Records on this page
Rice FrittersRice Froth