Rice Fritters

Ingredients

• Boil one cup rice
• in one pint milk
• yolks of three eggs
• one tablespoon sugar
• two tablespoons each butter
• and flour

Method

1. 1

   When cold, add the whites of the eggs whipped to a stiff froth; drop in spoonfuls and fry a light brown.

2. 2

   Serve with sweetened cream or lemon sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 222. The excerpt below is the record exactly as published.

and flour, an egg, and salt and pepper. Stir all together ; drop by spoonfuls and fry as directed. • Peach Fritters. — (With yeast.) Sift a quart flour into bowl, add a cup milk and half cup yeast, and set m warm place to rise. This will take five or six hours. Then beat four eggs very light, with two tablespoons each sugar and butter and a little salt ; mix with the risen dough and beat thoroughly with wooden spoon. Knead with the hanofs ; pull off bits of dough about the size oFan 264 FRITTERS AND CROQUETTES. egg, flatten each and put in the center a peach, from which the ^tone has been taken through a slit in the side ; enclose it in the dough, make into a roll and set in order upon a floured pan for second rising. The balls must not touch and should be light in an hour. Have ready a large kettle or saucepan of hot lard, drop in the balls and fry more slowly than fritters made in the usual way. Drain on hot wnite paper, sift powdered sugar over and serve hot with rich sauce. Tnese fritters may be made of canned peaches or apricots drained and wiped dry. Pineapple Fritters, — Pare a pineapple with as little waste as possible and cut into rather thin slices ; soak the slices four hours m a lemon sjrrup, dip into the fritter batter given in preface and fry. Serve quickly, strewn with sifted sugar. A very elegant dish. Potato Fritters. — Boil two potatoes, and beat up lightly with a fork — do not use a spoon, as that would make them heavy. Beat yolks of four eggs well, add two tablespoons each cream and orange juice, two-thirds tablespoon lemon juice and half teaspoon grated nutmeg and beat all together for at least twenty minutes, or until the batter is extremely light ; then add well frothed whites of three eggs and fry as directed. Serve with the following hot sauce : Four tablespoons orange juice and half pint boiling water, mixed with the strained Juice of a lemon, warmed together and sweetened with white sugar. Or scoop out the insides of four nicely baked potatoes and- make as above, using four tablespoons cream and adding two of powdered sugar; flavor with i nice of a lemon and half the grated peel, or a half teaspoon vanilla. Qiieen Fritters. — Put three heaping tablespoons flour into a bowl and pour over it enough boiling water to make a stiff paste, stirring and beating well to prevent lumps. Let cool, break into it (without beating) yolks of four eggs ana whites of two, and stir and beat all well together ; drop by dessertspoonfuls, and fry a light brown. They should rise so much as to be almost like balls. Serve on a dish, with a spoonful of preserv% or marmalade dropped in be- tween the fritters. Excellent for a hasty addition to ainner, when a guest appears unexpectedly ; easily and quickly made, and always a favorite. Sice Fritters. — Boil one cup rice in one pint milk until soft ; add yolks of three eggs, one tablespoon sugar, two tablespoons each butter and flour ; when. cold add the whites of the eggs whipped to a Btiflf froth : drop in spoonfuls and fry a light brown. Serve with sweetened cream or lemon sauce. To make nice fritters with marmalade cook seven tablespoons rice in a quart milk, with six tablespoons sugar and one of butter, over a slow fire until perfectly tenfler. which will be in about three-quarters of an hour ; then strain FRITTERS AND CROQUETTES. 265 ■ , • away the milk, should there be any left, and mix with it six tabled spoons orange marmalade and four well-beaten eggs ; stir over the fire until the eggs are set; then spread mixture about half an inch thick, or rather* thicker, on plate or board. When perfectly cold, cut into long strips, dip in batter and fry a nice brown. Dish on a white doily, strew sifted sugar over, and serve quickly. Another excellent way is to soak a cup rice, three hours in enough warm water to cover well ; then put it into a farina-kettle, set in an outer vessel of hot water, and simmer until dry. Add two cups milk and cook until it is all absorbed. Stir in one tablespoon butter and take from fire. Beat three eggs very light with three tablespoons sugar, and when the mixture is cold stir them in with a flavoring of nut- meg and a little salt. Make into round flat cakes. Place in the middle of each two or three raisins which have been "plumped" in boiling water, roll the cake into a ball enclosing the raisins, flour well and fry in hot fat. Serve on a napkin, with sugat and cinna- mon sifted over. Eat with sweetened cream, hot or cold. Or scald nine tablespoons rice and boil it in just enough milk to keep rather thick. When partially cooled mix with it a lump of butter, four tablespoons grated cheese and yolks of three eggs

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