Rice Fritters
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 91. The excerpt below is the record exactly as published.
RICE FRITTERS. Prepare the plain boiled rice No. 546, and let simmer with some cream to a firm consistency. Let cool, alid form into round balls; flatten a little and make & dent in the centre; dip in beaten eggs PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 77 and roll in bread crumbs. Fry in hot grease to a nice color. Fill the dent with fruit jam or jelly, and serve with vanilla cream sauce
Cook this with the app: pantry check, scaling, and the assistant.