Portuguese Fritters

Ingredients

• half an inch of stick cinnamon
• the rind of half a small lemon
• a pint of milk
• six ounces of best Carolina rice
• two ounces of fresh butter
• a little sugar
• the well-beaten yolks of three eggs
• balls about an inch and a half in diameter
• a small portion of orange marmalade
• Brush the balls over with beaten egg
• dip them into finely-grated breadcrumbs

Method

1. 1

   Infuse milk with cinnamon and lemon rind, then add rice, butter, and sugar.

2. 2

   Simmer until rice is tender and absorbs milk.

3. 3

   Beat mixture, add yolks, cool, form into balls with marmalade center, brush with egg, coat in breadcrumbs, and fry in hot fat until browned.

4. 4

   Serve covered with sifted sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1304. The excerpt below is the record exactly as published.

Portuguese Fritters. — Put half an inch of stick cinnamon and the rind of half a small lemon into a pint of milk. Let the liquid remain a little time till the milk is slig-htly flavoured, then povu- it, without straining it, into a saucepan, and put with it six ounces of best Carolina rice, two ounces of fresh butter, and a little sugar. Let it simmer very gently until the rice is quite tender and has absorbed all the milk. Pour the preparation out, beat it well for two ®r three minutes, and stir into it the well-beaten yolks of three eggs. When it is a little cool, make it into balls about an inch and a half in diameter, and carefully introduce into the centre of each a small portion of orange marmalade. Brush the balls over with beaten egg, and dip them into finely-grated bread- crumb

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