Rice Fan-Tan

Ingredients

• 3/4 cup rice
• 1 egg
• 2 cups milk
• 1/2 cup candied fruits
• 1/2 teaspoon salt
• 2 tablespoons sugar
• Egg and crums
• Powdered sugar

Method

1. 1

   Cook rice in milk until very soft.

2. 2

   Stir in salt, sugar and well-beaten egg, and remove at once from the fire.

3. 3

   Mix in assorted candied fruits and turn into a shallow, well-oiled pan to cool.

4. 4

   When firm, cut into strips about 1.5 inches wide and 3 inches long, dip in egg and bread crumbs and brown delicately on both sides in butter or butter substitute.

5. 5

   Drain, dust with powdered sugar and serve hot.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 33. The excerpt below is the record exactly as published.

RICE FAN-TAN 3^ cup rice i egg 2 cups milk Yi. cup candied fruits Yi teaspoon salt Egg and crums 2 tablespoons sugar Powdered sugar Cook rice in milk until very soft. Stir in salt, sugar and well- beaten egg, and remove at once from the fire. Mix in assorted candied fruits — cherries, apricots and pineapple — and turn into a shallow, well-oiled pan to cool. When firm, cut into strips about one and one-half inches wide and three inches long, dip in tgg and bread-crums and brown delicately on both sides in butter or butter substitute. Drain, dust with powdered sugar and serve hot. FRITTER BATTER i^ cups flour I tgg yi teaspoon salt % cup milk 2 teaspoons baking-powder 2 tablespoons powdered sugar (for sweet fritters only) Sift dry ingredients, add egg, well beaten, and milk. The batter should be thick enough to completely coat the article it is intended to cover. If too thin, add more flour. If too thick, add more liquid. APPLE FRITTERS 1 cup milk 2 cups flour 2 eggs I tablespoon baking-powder 1 teaspoon sugar Apples Salt To the milk add the well-beaten egg-yolks and the sugar, then the flour mixed and sifted with the baking-powder and the salt. Then fold in the stiffly beaten whites. Add sliced sour apples, being careful to get the batter all over them. Drop by spoonfuls into deep fat and ixy. BANANA FRITTERS 6 bananas 3 tablespoons orange-juice 2 tablespoons sugar Fritter batter Peel bananas, cut each in two and split each half. Place the pieces in a bowl with sugar and orange-juice and let them stand for one hour. Drain the fruit, dip in batter and fry in deep fat. 80 NEW DELINEATOR RECIPES CORN FRITTERS 2 cups corn, fresh or canned i teaspoon melted butter I teaspoon salt Yi cup milk y^ teaspoon pepper 2 cups flour 1 egg I teaspoon baking-powder Chop the corn very fine and add salt, pepper, well-beaten egg, butter, milk, flour and baking-powder. Pry in deep fat. CLAM FRITTERS 24 soft clams i cup milk 2 cups flour Yi cup clam liquor I teaspoon baking-powder 2 eggs Yz teaspoon salt Salt and pepper Make a batter of flour, baking-powder, salt, milk, clam liquor and well-beaten eggs. Chop two dozen soft clams, season with salt and pepper, add to the batter and drop by tablespoonfuls into deep fat. RASPBERRY FRITTERS 3 eggs I teaspoon baking-powder Yz cup water i teaspoon salt I cup flour 2 cups raspberries Add beaten egg-yolks and water to flour sifted with baking- powder and salt. Beat raspberries with egg-beater. Beat egg- whites to a stiff froth, fold into batter, then fold in the fruit. Drop by spoonfuls into deep fat. When golden brown, drain and dredge with powdered sugar. MINCED HAM IN CIDER CUPS I cup boiled ham Y2 package or two tablespoons 3 hard-cooked eggs gelatin Y2 teaspoon salt ^

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