Recipe: Rice and Currant Fritters

  • 1 cup flour 1 egg well beaten
  • 1½ teaspoons baking powder 1/3 cup cold water
  • 1/3 teaspoon salt 1 cup cooked rice
  • 2 tablespoons sugar 2 tablespoons washed currants
  • ¼ teaspoon nutmeg

Mix and sift dry ingredients; add egg and water, and beat well; add rice and currants, and drop from a tablespoon into hot deep fat; drain on soft paper, and serve with Currant Jelly Sauce.

Better Meals for Less Money, by Mary Green (Year 1909)