Well wash half a pound of the best Carolina rice, which put into a
stewpan, with a pint and a half of milk, and a quarter of a pound of
butter, place it upon the fire, stir until boiling, then place it upon a
slow fire, cover the stewpan and let simmer very slowly until quite
tender; rub the rind of a lemon upon a lump of sugar weighing a quarter
of a pound, pound it in a mortar quite fine, add it to the rice, with
the yolks of eight eggs (mix well), stir them a few minutes longer over
the fire until the eggs thicken, but do not let it boil, lay out upon a
dish, when cold form it into a number of small balls, or pears, or into
long square pieces, according to fancy; have three or four eggs in a
basin well whisked, dip each piece in singly, and then into a dish of
bread-crumbs, smooth them gently with a knife, dip them again into the
eggs and bread-crumbs, put them into a wire basket, which put in a
stewpan of very hot lard, fry a nice light brown colour, drain on a
cloth, dress them pyramidically upon a napkin, and serve with powdered
sugar sifted over them.