Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 EGGS well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle wit h pulverized sugar and put some red currant jelly on top and serve.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)