White Fritters

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Wash the rice in five or six waters, and dry it well before the fire.
  2. Beat the rice in a mortar very fine, and sift it through a lawn-sieve.
  3. Put the prepared rice into a sauce-pan and stir well with milk.
  4. When incorporated, add another pint of milk.
  5. Set over a slow fire, stirring constantly, until it is almost the thickness of a fine paste.
  6. Add a little sugar and some grated candied lemon-peel.
  7. Flour a peel and pour the paste onto it, spreading it with a rolling-pin.
  8. When cold, cut into little morsels, ensuring they do not stick together.
  9. Flour your hands and roll the morsels into handsome fritters.
  10. Fry the fritters.
  11. When serving, put a little orange-flower water and sugar over them.
Original Text
To make White Fritters. HAVING some rice, wash it in five or six several waters, and dry it well before the fire; then beat it in a mortar very fine, and sift it through a lawn-sieve, that it may be very fine. You must have at least an ounce of it, then put it into a sauce-pan, stir well with milk, and when it is well incorporated with it, add to it another pint of milk. Set the whole over a slow or very slow fire, and take care to keep it always moving; put in a little sugar and some candied lemon-peel grated, keep it over the fire till it is almost come to the thickness of a fine paste, flour a peel and pour it on it, and spread it abroad with a rolling-pin. When it is quite cold cut it into little morsels, taking care that they stick not one to the other; flour your hands and roll up your fritters handsomely, and fry them. When you serve them up, put a little orange-flower water over them and sugar. These make a pretty side-dish; or are very pretty to garnish a fine dish with.
Notes
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