Antique Rice Fritters 1859 |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The following recipe was transcribed ver batim from Peterson's Magazine Philadelphia, Pennsylvania February, 1859 Ingredients:
1/2 lb rice |
1 pint milk |
tsp cinnamon |
butter or larde |
egg and flour for dipping |
wine |
Directions:
1. Boil half a pound of rice till it becomes soft; pour it out to cool;
2. add to it one pint of milk,
3. half a pound of flour, and a teaspoonful of powdered cinnamon. Shape into fritters and fry them in butter or lard,
4. serve them with wine sauce
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