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If you like pancakes, this dish is for you. The addition of currants and fruit peel allows this to be eaten almost like a cookie. Easy to do; pleasing to the palate.
Boil three or four ounces of rice very tender in milk; when it is pretty thick add a little salt, fine sugar to sweeten it according to taste, some preserved orange flowers, a little rasped lemon peel, a handful of flour, four eggs, three ounces of currants, and three good apples, peeled and minced; then put this preparation into hot lard with a spoon, each fritter to be about the bigness of a large nut; fry them of a good color, drain them upon a sieve, and strew a little fine powder-sugar over them, and serve them up as hot as possible.