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Rice Fritters

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

February, 1859

Boil half a pound of rice till  it becomes soft; pour it out to cool; add to it one pint of milk, half a pound of flour, and a teaspoonful of powdered cinnamon. Fry them in butter or lard, and serve them with wine sauce.

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