Ingredients
1/2 cup of rice, boiled
1 pint of milk
small lump of butter
a pinch of salt
a little sugar
a few drops of lemon juice
3 eggs, separated
1/2 cup of flour
a teaspoon of rum
oil for frying
sugar for dusting
Directions
Boil 1/2 cup of rice in about 1 pint of milk for 30 to 35 minutes, adding a small lump of butter, a pinch of salt, a little sugar, and a few drops of lemon juice.
When the rice is soft, remove from the saucepan and let it get quite cold.
Then put it in a bowl and mix with the yolks of 3 eggs, 1/2 cup of flour and a teaspoon of rum.
Let the mixture stand for several hours and when about to use, add gradually the whites of eggs beaten to a stiff froth.
Drop small pats of the mixture into a pan of hot oil and fry to a golden color.
When done, remove from the pan, drain, sprinkle with sugar, and serve hot.
Notes
The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |
