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📝 Description
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🥘 Ingredients
6 oz. of rice, 1 quart of milk, 3 oz. of sugar, 1 oz. of fresh butter 6 oz. of orange marmalade, 4 eggs.
👨🍳 Method
Swell the rice in the milk, with the sugar and butter, over a slow fire until it is perfectly tender, which will be in about 3/4 hour. When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs are set; then spread the mixture on a dish to the thickness of about 1/2 inch, or rather thicker. When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple fritters, and fry them a nice brown. Dish them on a white d'oyley, strew sifted sugar over, and serve quickly.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Rice Fritters this week, and I must say, it was a delightful journey back to the Victorian era. I found the process of swelling the rice in milk, sugar, and butter to be surprisingly soothing. The kitchen filled with a warm, comforting aroma that transported me to a bygone era. What surprised me was the texture of the fritters once fried — they had a delightful crispness on the outside, while the inside remained soft and slightly gooey from the marmalade. These fritters would be perfect for a weeknight cook looking to impress with a touch of vintage charm. Serve them with a dusting of powdered sugar and a side of lemon curd for a truly indulgent treat.
