Rice Fritters

Ingredients

• three ounces of rice
• a pint of new milk
• two tablespoonfuls of cream
• two eggs
• a spoonful of brandy
• an ounce of fresh butter
• two tablespoonfuls of orange marmalade
• four ounces of flour

Method

1. 1

   Boil rice in milk until stiff, sweeten and flavor.

2. 2

   Mix with cream, eggs, and brandy.

3. 3

   Form into balls, dip in egg and breadcrumbs, and fry until browned.

4. 4

   Alternatively, mix with marmalade and fry in batter made from milk, flour, and egg.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1551. The excerpt below is the record exactly as published.

Rice Fritters. — Boil three ounces of rice in a pint of new milk till it forms a stiff paste. Sweeten it, flavour with grated lemon-rind, or powdered cinnamon, mace, or nutmeg, and beat it up with two table-spoonfuls of cream, two eggs, and a spoonful of brandy, if liked. Let the rice get cold, and form it into balls about as large as nuts ; dip these in egg, roll in bread-crumbs, and fry quickly. When the balls are nicely browned, pile them on a white doily, strew sifted sugar over them, and serve hot. Send wine sauce to table Avith them. Or, boil three ounces of rice in a l^int of milk to a stiff paste. Sweeten and flavour it, and mix with it two well-beaten eggs, an ounce of fresh butter, and two table- spoonfuls of orange marmalade. Stir it over the fire till the eggs are set, then spread it on a dish to cool. Cut it into narrow strips the length and thickness of a finger, dip these into frying-batter, and fry in hot fat till they are brightly browned. Powder sugar over them, and serve on a napkin. The batter may be made as follows: — Melt an ounce of butter in half a quarter of a pint of boiling milk, and cool it by adding an equal quantity of cold water. Stir in gradually four ounces of flour

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