Rice Fritters

Ingredients

• 2 good tablespoons rice
• 1 egg
• 1 tablespoon milk
• 1 tablespoon flour
• J teaspoon baking powder
• 1 breakfast cup ground nut oil
• 1 breakfast cup boiling water
• 1 pinch nutmeg
• A pinch of salt
• and pepper

Method

1. 1

   Wash the rice and put it into the saucepan with boiling water.

2. 2

   Cook for eight minutes.

3. 3

   Drain and stand by the fire.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 52. The excerpt below is the record exactly as published.

1 tablespoon milk. To bake a yam, cut a piece about six or seven inches long, do not peel it. Put it in the oven and in half an hour it will be ready to serve. A very good way of preparing baked yams is to scoop out the inside after they have been baked, mash it with a fork and mix with it one dessertspoon fresh butter, one tablespoon milk, half a teaspoon salt, half a teaspoon pepper, replace the mixture in the yam and serve it stand- ing up on a dish with a folded napkin round it, Baked sweet potatoes should be served in their skins, fresh butter served with them is a great improvement. Yam or Sweet Potatoes with White Sauce. (II). Whilst hot, cut a freshly cooked yam or sweet potato (boiled, steamed or baked) in slices about a quarter of an inch thick, and pour over a small teacup of white sauce (see index). Chopped parsley sprinkled on top is an improvement. Yam or Sweet Potatoes Fried. (I). Yams or sweet potatoes. l£ breakfast cups of ground nut oil. A little salt. 1. Peel and cut in pieces about two inches long, a quarter-inch wide, and a quarter-inch thick, enough yam or sweet potatoes to fill a breakfastcup. Do not wash them, but if possible rub them in a clean towel to dry off the moisture. 2. Put a breakfastcup-and-a-half of ground nut oil into the large frying pan. When it has ceased to bubble and begins to smoke, throw in the yam or sweet potatoes, which must be completely covered by the oil ; turn them 108 VEGETABLES. lightly with a fork till they are of a golden tint. Lift them out at once with a perforated ladle, if possible, or with two forks. Pile them on a plate, dust them with a little salt, and serve at once. Note. To be good fried potatoes must be sliced evenly, if not, some pieces will be cooked before others. It is essentia] that the fat should be very hot, otherwise the potatoes will be soft and greasy, also that the potatoes should be removed from the fat as soon as they are done. They should be fried just before being served. The oil can be used again. Doyan Bissa. (II). This is a good substitute for yam or sweet potatoes, it is best fried in the same way as yams and sweet potatoes. teacup of yam or sweet potatoes, cooked and mashed. dessertspoon milk (or 1 teaspoon Ideal and the rest water.) Yam or Sweet Potato Cakes. (I). 1 teaspoon butter. 1 yolk of egg. 1 dessertspoon flour. J teaspoon lard or ground nut oil. A pinch of salt and pepper. 1. Thoroughly mix in the small pudding basin the mashed yam or sweet potato, butter, milk, salt, pepper and lastly, the yolk of egg. 2. Sprinkle the flour on the cook’s board and empty on to it the contents of the pudding basin. If the mixture is too sloppy to shape properly, add a pinch of flour, then shape into small round cakes about half an inch thick and roll the cakes again in the flour on the board. 3. Melt the lard in the small frying pan — there will be just enough to grease it. Put in the cakes and fry them till they are light brown, turning them once over so that they colour equally on both sides. Serve at once. Note. — Mashed native beaus can be made up in the same way, also boiled rice or boiled atcha. VEGETABLES. 109 2 good tablespoons rice. 1 egg. 1 tablespoon milk (or 1 tea- spoon Ideal and the rest water.) 1 tablespoon flour. Rice Fritters. (II). J teaspoon baking powder. 1 breakfast cup ground nut oil, 1 breakfast cup boiling water. 1 pinch nutmeg. A pinch of salt and pepper

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