Portuguese Fritters

Ingredients

• half a cupful of rice
• two cupfuls of milk
• two table-spoonfuls of sugar
• half a teaspoonful of salt
• one stick of cinnamon
• one tablespoonful of butter
• six table-spoonfuls of orange marmalade
• three eggs
• the batter for fruit fritters

Method

1. 1

   Wash the rice and soak it in cold water for an hour.

2. 2

   Pour off the water, then put the rice, cinnamon, and milk in a double-boiler.

3. 3

   Cook for an hour and a half.

4. 4

   Remove the cinnamon, add salt, butter, and marmalade.

5. 5

   Beat the eggs and stir into the mixture.

6. 6

   Butter a shallow cake-pan, spread the mixture about half an inch thick, and chill for an hour.

7. 7

   Cut into squares, then triangles, dip in batter, and fry in boiling fat for three minutes.

8. 8

   Drain and sprinkle with cinnamon sugar before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 332. The excerpt below is the record exactly as published.

Portuguese Fritters. The materials needed are : half a cupful of rice, two cnpfuls of milk, two table-spoonfuls of sugar, half a teaspoonful of salt, one stick of cinnamon, one table- spoonful of butter, six table-spoonfuls of orange marma- lade, three eggs, and the batter for fruit fritters

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