Fried Rice Ovals

Ingredients

• beaten yolk of one egg
• a little hot milk if it needs more moisture
• roll in crumbs
• half a teaspoon of jelly
• two boiled raisins or candied cherries

Method

1. 1

   When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry.

2. 2

   Or, after shaping, press the thumb into the center of each, and put in two boiled raisins or candied cherries, or half a teaspoon of jelly.

3. 3

   Close the rice over the center, roll in crumbs, dip in egg, roll in crumbs again, and fry.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 11. The excerpt below is the record exactly as published.

beaten yolk of one egg, and a little hot milk if it needs more moist- ure. When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the center of each, and put in two boiled raisins or candied cherries, or half a teaspoon of jelly

Cook this with the app: pantry check, scaling, and the assistant.