Nearly a cup raw rice.
3 table-spoonfuls sugar.
¼ pound raisins.
3 eggs.
1 table-spoonful butter.
1 table-spoonful flour.
Nutmeg and salt.
Soak the rice three hours in enough warm water to cover it well. At the end of this time, put it into a farina-kettle, set in an outer vessel of hot water, and simmer until dry. Add the milk and cook until it is all absorbed. Stir in the butter and take from the fire. Beat the eggs very light with the sugar, and when the rice has cooled, stir these in with the flour and seasoning. Flour your hands well and make this into flat cakes. Place in the middle of each two or three raisins which have been “plumped” in boiling water. Roll the cake into a ball enclosing the raisins, flour well and fry in plenty of hot lard.
Serve on a napkin, with sugar and cinnamon sifted over them. Eat with sweetened cream, hot or cold.