Venetian Fritters

Ingredients

• 3 ounces of rice
• 1 pint of cold milk
• 2 tablespoonfuls of sugar
• 1 tablespoonful of butter
• a pinch of salt
• 1/4 of the grated rind of a lemon
• 3 ounces of cleaned currants
• 4 ounces of tart apple chopped fine
• 1 heaping teaspoonful of flour
• 3 well-beaten eggs

Method

1. 1

   Wash the rice until clean, then cook in a double boiler with milk until absorbed.

2. 2

   Add sugar, butter, salt, and lemon rind.

3. 3

   Once dry, mix in currants, chopped apple, flour, and eggs.

4. 4

   Set aside until cold.

5. 5

   Form into small balls, roll in crumbs, dip in egg, roll again in crumbs, and fry until golden brown.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 52. The excerpt below is the record exactly as published.

Venetian Fritters. Wash 3 ounces of rice in several waters until clean, place in a double boiler with 1 pint of cold milk and cook slowly until the milk is absorbed, adding when nearly done 2 tablespoonfuls of sugar, i tablespoonful of butter, a pinch of salt and ^ of the grated rind of a lemon. When quite dry add 3 ounces of cleaned currants, 4 ounces of tart apple chopped fine, i heaping teaspoon- ful of fiour and 3 well-beaten eggs

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