Rice Fritters

Adapted from Rice Fritters, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/rice-fritters.md.

1. 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

2. When the rice is done, strain away the milk, should there be any left

3. Mix with it the marmalade and well-beaten eggs

4. Stir the whole over the fire until the eggs are set

5. Spread the mixture on a dish to the thickness of about 1/2 inch, or rather thicker

6. When it is perfectly cold, cut it into long strips

7. Dip them in a batter the same as for apple fritters

8. Fry them a nice brown

9. Dish them on a white d'oyley, strew sifted sugar over, and serve quickly