Venetian Fritters

Ingredients

• three dessert-spoonfuls of Carolina rice
• half a pint of new milk
• a piece of butter the size of a walnut
• a table-spoonful of powdered sugar
• a pinch of salt
• an ounce and a half of currants
• a large apple pared, cored, and chopped small
• half a teaspoonful of flour
• two well-beaten eggs

Method

1. 1

   Wash and dry rice, cook in milk with butter until tender.

2. 2

   Beat with sugar and salt, then add lemon rind, currants, chopped apple, flour, and eggs.

3. 3

   Keep cool until ready.

4. 4

   Drop spoonfuls into hot fat, fry until browned, then drain and serve with powdered sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2195. The excerpt below is the record exactly as published.

Venetian Fritters.— Take three dessert- spoonfuls of Carolina rice. Wash, pick, and di-y it, and put it into a saucepan with half a pint of new milk. Put with it a piece of butter the size of a walnut, let it boil, and simmer gently till it is tender and has absorbed all the milk. Beat it well with a table-spoonful of powdered sugar and a pinch of salt; and when cold add a little grated lemon-rind, an ounce and a half of currants, a large apple pared, cored, and chopped small, half a tea- spoonful of flour, and two well-beaten eggs

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