Rice Fritters
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 102. The excerpt below is the record exactly as published.
RICE FRITTERS. One and a half cupfuls of cold boiled rice, two-thirds of a pint of fresh sweet milk, three eggs well beaten, and flour enough to make a rather stiff batter. Add a full teaspoonful of baking powder
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