Remove them from the frying pan, drain them
of grease upon a sheet of kitchen pan, and serve piled
high in a vegetable dish.
Notes — All batters should be made an hour or two before using,
adding the white of egg just at the moment of use, as the grains of
flour soak and swell out by standing after being moistened, and so
the batter becomes lighter.
Parsnip fritters may be prepared with the same kind of batter
used for the potato, but when parsnips are used they must be thor-
oughly dried before being dipped into the batter.
Oyster Fzittexv. — One dozen large oysters, four
ounces of flour, one gill of milk, one-half teaspoonful of
lemon juice, two eggs, one dessert spoonful of salad oil,
one-half teaspoonful of salt✪ Croquettes of Salmon, one-half teaspoonful of
pepper.
Drain the liquor from the oysters, and dry them each
thoroughly in a towel. Spread them out upon a plate,
keeping them as separate as possible that they may de-
velope no moisture from contact, while the batter is being
prepared.
Put the flour into a bowl, mix with it the pepper and
salt, and making a little hole in the centre of this, drop
into it the yolks of the eggs and the salad oil. Pour over
the yolks of the eggs and the salad oil the milk by de-
grees, and mix the flour into it from the sides, taking care
that it does not lump, then beat all smoothly together,
and whipping the whites of the eggs to a stifl" froth, mix
this lightly into the batter.
Pierce the oysters through the ear with a skewer, and
lifting them in this way, dip them one by one into the
132 CROQUETTES AND FRITTERS.
batter, and throwing them into hot clarified fat or lard
fry them, allowing each oyster ta remain in, four minutes.
Drain off such superfluous grease as may cling to
them upon a sheet of Icitchen paper, and arranging the
fritters in a hot napkin, spray over them the lemon juice.
Cheese Fritters. — Three ounces of flour, one ^%%^
one gill of tepid water, one saltspoonful of salt, one-half
teaspoon ful of pepper, three ounces of Parmesan cheese,
one-half teaspoonful of dry mustard, one-half ounce of
butter.
Put the flour into a bowl and melting the butter pour
this into the centre of it. Add to this by degrees the
water, beating all together meantime. Drop in the
yolk of the egg, season with the pepper, salt and mustard.
Stir in also the grated cheese, and Isist of all the white of
the t%g which must first be whipped to a froth. Dip
from this mixture tablespoon fuls and drop them one by
one into hot clarified fat or lard. As the fritters become
firm and arise to the top, turn them over with a skewer
that they may brown evenly all around.
As soon as they become brown, remove them from the
fat and place them upon a sheet of kitchen paper to drain
for a moment, when they must be piled tastefully upon a
hot napkin, and served garnished with sprigs of parsley.
Note — ^Any strong old cheese that is diy enough to grate, may
be used instead of the Parmesan cheese for these fritters.
Apple Fritters. — Three large apples, three ounces
of flour, one dessert spoonful of salad oil, one ounce of
sugar, one gill of tepid water, white of one tg%.
The apples must be very thinly pared and cored.
COJ^N FRITTERS, 133
leaving them whole. They must be cut around into
slices about a third of an inch in thickness.
Put the flour into a bowl and pour into the cen-
tre thereof the salad oil. Over this pour the tepid water
apd beat all well together. Beat the white of egg to a
stiff froth and stir this into the batter very lightly^ and
when all is smoothly mixed, lift the slices of apple with a
skewer, and dipping them into the batter, throw them one
by one into hot clariiied fat or lard, and fry them therein
until the skewer will easily pierce them through, the time
required for ;nrhich depends upon the quality and kind of
apple used.
Page 59 · 5 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove them from the frying pan, drain them of grease upon a sheet of kitchen pan, and serve piled high in a vegetable dish.
Notes — All batters should be made an hour or two before using, adding the white of egg just at the moment of use, as the grains of flour soak and swell out by standing after being moistened, and so the batter becomes lighter.
Parsnip fritters may be prepared with the same kind of batter used for the potato, but when parsnips are used they must be thoroughly dried before being dipped into the batter.
Oyster Fritters. — One dozen large oysters, four ounces of flour, one gill of milk, one-half teaspoonful of lemon juice, two eggs, one dessert spoonful of salad oil, one-half teaspoonful of salt, one-half teaspoonful of pepper.
Drain the liquor from the oysters, and dry them each thoroughly in a towel. Spread them out upon a plate, keeping them as separate as possible that they may develope no moisture from contact, while the batter is being prepared.
Put the flour into a bowl, mix with it the pepper and salt, and making a little hole in the centre of this, drop into it the yolks of the eggs and the salad oil. Pour over the yolks of the eggs and the salad oil the milk by degrees, and mix the flour into it from the sides, taking care that it does not lump, then beat all smoothly together, and whipping the whites of the eggs to a stifl" froth, mix this lightly into the batter.
Pierce the oysters through the ear with a skewer, and lifting them in this way, dip them one by one into the
132 CROQUETTES AND FRITTERS.
batter, and throwing them into hot clarified fat or lard fry them, allowing each oyster ta remain in, four minutes.
Drain off such superfluous grease as may cling to them upon a sheet of Icitchen paper, and arranging the fritters in a hot napkin, spray over them the lemon juice.
Cheese Fritters. — Three ounces of flour, one egg,one gill of tepid water, one saltspoonful of salt, one-half teaspoon ful of pepper, three ounces of Parmesan cheese, one-half teaspoonful of dry mustard, one-half ounce of butter.
Put the flour into a bowl and melting the butter pour this into the centre of it. Add to this by degrees the water, beating all together meantime. Drop in the yolk of the egg, season with the pepper, salt and mustard. Stir in also the grated cheese, and last of all the white of the egg which must first be whipped to a froth. Dip from this mixture tablespoon fuls and drop them one by one into hot clarified fat or lard. As the fritters become firm and arise to the top, turn them over with a skewer that they may brown evenly all around.
As soon as they become brown, remove them from the fat and place them upon a sheet of kitchen paper to drain for a moment, when they must be piled tastefully upon a hot napkin, and served garnished with sprigs of parsley.
Note — ^Any strong old cheese that is diy enough to grate, may be used instead of the Parmesan cheese for these fritters.
Apple Fritters. — Three large apples, three ounces of flour, one dessert spoonful of salad oil, one ounce of sugar, one gill of tepid water, white of one egg.
The apples must be very thinly pared and cored.
CORN FRITTERS, 133
leaving them whole. They must be cut around into slices about a third of an inch in thickness.
Put the flour into a bowl and pour into the centre thereof the salad oil. Over this pour the tepid water apd beat all well together. Beat the white of egg to a stiff froth and stir this into the batter very lightly^ and when all is smoothly mixed, lift the slices of apple with a skewer, and dipping them into the batter, throw them one by one into hot clariiied fat or lard, and fry them therein until the skewer will easily pierce them through, the time required for ;nrhich depends upon the quality and kind of apple used.
Records on this page
Croquettes of SalmonCorn FrittersCheese FrittersApple FrittersOyster Fritters