Rice Fritters

Ingredients

• To two cupfuls cold, well-boiled rice
• two cupfuls cracker-dust
• two teaspoonfuls sugar
• two teaspoonfuls olive oil
• or three teaspoonfuls cocoanut butter
• one level teaspoonful salt
• a dash of ground cinnamon
• two well-beaten eggs
• one cupful scalded milk

Method

1. 1

   Shape into balls and roll into well-beaten egg, then into cracker-dust and fry to a nice brown in hot oil, or cocoanut butter.

2. 2

   Serve with peanut or almond butter.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 34. The excerpt below is the record exactly as published.

one level teaspoonful salt, two teaspoonfuls nut butter, and the well-beaten whites of three eggs. Mix thoroly; drop from spoon into hot oil and fry to a golden brown. RICE FRITTERS. To two cupfuls cold, well-boiled rice, add two cupfuls cracker-dust, two teaspoonfuls sugar, two teaspoonfuls olive oil, or three teaspoonfuls cocoanut butter, one level tea- spoonful salt, a dash of ground cinnamon, two well-beaten eggs, one cupful scalded milk

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