Venetian Fritters

Ingredients

• three ounces of whole rice
• a full pint of cold milk
• two ounces of pounded sugar
• one of fresh butter
• a grain of salt
• the grated rind of half a small lemon
• three ounces of currants
• four of apples chopped fine
• a teaspoonful of flour
• three large or four small well-beaten eggs

Method

1. 1

   Wash and drain rice, simmer in milk until thick.

2. 2

   Add sugar, butter, salt, and lemon rind.

3. 3

   Cool, then mix in currants, apples, flour, and eggs.

4. 4

   Fry small fritters in butter for 5 to 7 minutes, turning carefully.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 342. The excerpt below is the record exactly as published.

VENETIAN FRITTERS. ( Very good.) Wash and drain three ounces of whole rice, put it into a full pint of cold milk, and bring it very slowly to boil ; stir it often, and let it simmer gently until it is quite thick and dry. When about three parts done, add to it two ounces of pounded sugar, and one of fresh butter, a grain of salt, and the grated rind of half a small lemon. Let it cool in the saucepan, and when only just warm, mix with it thoroughly three ounces of currants, four of apples chopped fine, a teaspoonful of flour, and three large or four small well-beaten eggs

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