Rice Fritters

Ingredients

• Four ounces of rice
• one pint of milk
• half a pint of cream
• six ounces of currants
• two ounces of sugar
• four eggs

Method

1. 1

   Boil the rice in the milk until soft, then mix in the cream, currants, sugar, and beaten eggs.

2. 2

   Fry in fritters until golden brown and serve with sugar sifted over.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 88. The excerpt below is the record exactly as published.

Six ounces of currants, three ounces of bread crumbs, four yolks and two whites of eggs, one pint of milk, two ounces of sugar, and two ounces of butter. VEGETAIUAN COOKEUT. 153 Put the milk to the bread crumbs, adding the currants, sugar, a little salt, and nutmeg, the butter, melted, the eggs, well beaten, and sufficient flour to make it of a proper consistency ; fry in fritters, and serve with sugar sifted over thena. No. 339. — Orange Fritters. Peel the oranges, and cut them in rather thin slices, taking out the seeds ; then dip them in batter, and fry them till nicely browned on both sides ; sift sugar over, and serve im- mediately. No. 340. — Potato Fritters. Eight ounces of boiled potatoes, four eggs, one dessert-spoon- ful of lemon-juice, one dessert-spoonful of flour, two ounces of sugar, and one table-spoonful of cream. When the potatoes have been boiled and dried, mash them fine, adding the cream, sugar, flour, lemon -juice, a little salt, nutmeg, and the egg, well beaten ; beat all to a light batter ; fry in fritters, and serve with sugar sifted over. No. 341. — Rice Fritters. Four ounces of rice, one pint of milk, half a pint of cream, six ounces of cunnnts, two ounces of sugar, and four eggs

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