Recipes > Desserts > Calas


Use level measurements.


  • 1/2 cup of rice
  • 1/2 yeast cake
  • 1/2 teaspoon of salt
  • 9 tablespoons of sugar
  • 1/2 cup + 4 tablespoons of sifted flour
  • 2 well-beaten eggs
  • 1 teaspoon of nutmeg
  • 1 1/2 cups of vegetable oil


Wash rice and cook until tender in 2 1/2 cups of boiling water. Cool and mash the rice well.

Now dissolve yeast cake in 1/2 cup of water 80 degrees Fahrenheit and pour into a bowl. Add salt, 4 tablespoons of sugar, 1/2 cup of sifted flour, and the mashed rice. Beat well to mix and then cover and let rise over night.

In the morning add eggs, 5 tablespoons of sugar, 4 tablespoons of flour and nutmeg. Beat well and then let rise for three-quarters of an hour in a warm room.

Now place in the pan the vegetable oil. Heat until hot enough to brown a crust of bread while you count forty. Drop the rice mixture in by the spoonful and fry until golden brown. Lift to a soft paper to drain.

Dish on a hot platter; cover with warm napkin. Dust with pulverized sugar and nutmeg.


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Mrs. Wilson's Cook Book (1920).

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