Otherways in the Italian Fashion

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a pound of rice and boil it in a pint of cream, being boil’d something thick, lay it abroad in a clean dish to cool, then stamp it in a stone mortar, with a pound of good fat cheese grated, some musk, and yolks of four or five hard eggs, sugar, and grated manchet or bisket bread; then make it into balls, the paste being stiff, and you may colour them with marigold flowers stamped, violets, blue bottles, carnations or pinks, and make them balls of two or three colours. If the paste be too tender, work more bread to them and flour, fry them, and serve them with scraping sugar and juyce of orange. Garnish these balls with stock fritters.