1337 b. PORTUGUESE FRITTERS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Fritters
Frying
Glazing
Instructions (5)
  1. Thoroughly pick and wash the rice, and then place it in a convenient-sized stew-pan, together with the sugar, butter, milk and cinnamon.
  2. Allow the whole to simmer very gently by the side of a slow fire, until the whole of the milk is absorbed by the rice, when, if the simmering has been gradual and slow, the grains of rice will be satisfactorily done.
  3. Next, add the orange-marmalade, and the yolks of the six eggs; stir the whole over a quick stove-fire until the eggs are set firm in the preparation.
  4. It must now be turned out upon a clean dish or baking-sheet, and spread equally to about a quarter of an inch in thickness.
  5. When this has become cold, must be cut out in oblong shapes, which, after being first dipped in light frying-batter, are to be fried crisp, glazed with cinnamon-sugar, and dished up on a napkin.
Original Text
1337 b. PORTUGUESE FRITTERS. INGREDIENTS :—Eight ounces of Carolina rice, four ounces of sugar, two ounces of fresh butter, a quart of milk, a small stick of cinnamon, and a pound-pot of orange-marmalade, and six eggs. Thoroughly pick and wash the rice, and then place it in a convenient-sized stew- pan, together with the sugar, butter, milk and cinnamon; allow the whole to simmer very gently by the side of a slow fire, until the whole of the milk is absorbed by the rice, when, if the simmering has been gradual and slow, the grains of rice will be satisfactorily done. Next, add the orange-marmalade, and the yolks of the six eggs; stir the whole over a quick stove-fire until the eggs are set firm in the prepa- ration; it must now be turned out upon a clean dish or baking-sheet, and spread equally to about a quarter of an inch in thickness, and when this has become cold, must be cut out in oblong shapes, which, after being first dipped in light frying-batter, are to be fried crisp, glazed with cinnamon-sugar, and dished up on a napkin.
Notes
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