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rice Fritters

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Rice Fritters. Cook the rice and drain it; get peeled almonds in the amount you want to make, grind them and strain them with rosewater and the rice broth, and make the almond milk thick; get fine flour and sugar and mix everything together with the amount of rice you want; make fritters long or broad as you wish, and fry them in good oil; when they are cooked, do not forget to put sugar and cinnamon on top and sprinkle them with rosewater.


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