Fritters with Preserved Ginger (Diavolini)

Ingredients

• Eight ounces of ground rice
• four ounces of sugar
• a quart of milk
• six ounces of butter
• a teaspoonful of essence of ginger
• six eggs
• one pound of preserved ginger

Method

1. 1

   Mix rice, sugar, milk, and butter in a saucepan and stir until thickened.

2. 2

   Add chopped preserved ginger, essence of ginger, and egg yolks.

3. 3

   Cook until set, then cut into shapes, dip in batter, and fry until crisp.

4. 4

   Glaze with cinnamon-sugar.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 92. The excerpt below is the record exactly as published.

six eggs, six ounces of sugar, six ounces of butter, and a pint of cream. As, however, the cream is very expensive, and, in- deed, sometimes cannot be obtained at all, cooks can substitute for a pint of cream a pint of milk in which a table- spoonful of Swiss milk has been dis- solved. When, however, they use this very good substitute for cream in mak- ing all kinds of puddings they should bear in mind that Swiss milk contains a considerable quantity of sugar, and therefore they should add less sugar to the pudding. Should, therefore, in the receipt I have just given, milk and Swiss milk be used for cream, it will be as well to add four ounces of sugar instead of six. The cream, sugar, and butter should be put into a small stew- pan, and one or two pinches of salt added to it. It should remain there till it begins to simmer, and as soon as it does so take the stew pan off the fire and add the whole of the flour, stirring it up as quickly as possible, so as to avoid getting it lumpy. Then put the stewpan back again on the fire, and con- tinue stirring it for about five or ten minutes, then take it off the fire and mix in the six eggs gradually. Do not attempt to add the eggs to the pudding while it is on the fire, or they will set and curdle. When the eggs have been added, last of all add the ginger, which must loe chopped up into small pieces. Mix the whole now well together, and pour it into a mould previously spread tolerably thickly with butter. This should now be steamed for about a couple of hours, when it will set firm, owing to the eggs. Turn the pudding out on to a disn, and serve with it a good rich custard, to which has been added the syrup from the preserved ginger. This is a very delicious pudding. Erancatelli gives a receipt for making fritters with preserved ginger. These are called “ Diavolini. ” His receipt is as follows : Eight ounces of ground rice, four ounces of sugar, a quart of milk, six ounces of butter, a teaspoonful of essence of ginger, six eggs, and one pound of pre- served ging

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