A French Dish*
| Categories: | English 17th century Fritter |
| Original Source: | Elinor Fettiplace's Receipt Book |
| Secondary Source: | |
| Cook: | Morwenna Westerne |
| Meeting Date: | 2011-05-15 |
Blanche almonds in cold water, the beat them veries smale, then take boyled rice, & beat them together with sugar, and rosewater, then moulde them in flower like flat cakes, then frie them in butter & then put sugar on them, and serve them.
Ingredients
| 4 oz. | slivered blanced almonds |
| 4 oz. | rice |
| 2 Tbs. | sugar |
| 1 tsp. | orange flower water |
| Butter | |
Steps
- Cook rice. Meanwhile grind almonds. Mix together and mash.
- Add sugar & flower water.
- Form into cakes & fry in butter.
- Strew with sugar.
Note
Didn't stay in cakes - maybe use short grain rice or overcook rice.
Very sweet, maybe less sugar.
Forgot to use flour. Maybe that will help them hold together.