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New England cookbook, 1825-1870
Page 39
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Rice fritters 2 tea cups Rice 2 Dredging Boxes of flour 6 eggs fried in Hogs Lard The rice must be boiled soft and when cold put the eggs and flour in Jumbles 3/4 lb Flour. 1/2 lb sugar 1/2 lb Butter 4 Eggs Rose water or Spice Mary Evans Goshen August 6, 1830
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Rice fritters 2 tea cups Rice 2 Dredging Boxes of flour 6 eggs fried in Hogs Lard The rice must be boiled soft and when cold put the eggs and flour in Jumbles 3/4 lb Flour. 1/2 lb sugar 1/2 lb Butter 4 Eggs Rose water or Spice Mary Evans Goshen August 6, 1830
Szathmary Culinary Manuscripts and Cookbooks
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