White Fritters

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Having some Rice, wash it in five or six several Waters, and dry it very 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, just wet it with Milk, and when it is well incorporated with it, add to it another Pint of Milk. Set the whole over a Stove, 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 Peal, 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, pour 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.