When done drain them for a moment upon a sheet of
kitchen paper, and arranging them in a circle upon
a flat dish, sprinkle the sugar thickly over them and
serve.
Note — Sugar should never be put into any kind of batter as it
tends to render it heavy. It is better to use it as with these fritters,
by sprinkling over when the dish is ready for serving.
Oom Fritters. — Four ears of boiled com,✪ Corn Fritters four
ounces of flour, one gill of milk, two eggs, one-half tea-
spoonful of pepper, one teaspoonful of salt.
First put the flour into a bowl, and dropping in the
yolks of eggs, pour over them the milk, and mix in the
flour from the sides while pouring on the milk.
When all is smooth, season with the pepper and salt,
whip the whites of egg to a stifE froth and mix this with the
batter very lightly.
Cut the corn from the cob and stir it into the batter,
dipping the mixture from the bowl in large spoonfuls
drop them into hot clarified fat or lard and fry until
134 SOUFFLES.
thoroughly brown, turning them constantly meantime that
they may brown evenly. Serve in a flat vegetable dish
upon a hot napkin, having drained them for a moment
upon a sheet of kitchen paper after removing them from '
the frying pan.
Banana Fritters. — Four bananas, three ounces of
flour, one dessert spoonful of salad oil, one gill of tepid
water, white of one egg.
Put the flour into a bowl, pour into the centre of it
the salad oil and add by degrees the water, mixing the
flour in from the sides as the water is poured over.
Whip the white of egg to a stiff* froth and stir it to-
gether with the mixture in the bowl very lightly. Take
the skin from the bananas and split them into halves.
Melt in a frying pan three ounces of butter✪ Banana Fritters and when
the blue smoke arises therefrom dip the slices of banana
into the batter and placing them with the flat side down-
ward into the frying pan baste them with the hot butter
over the rounded sides until done to a nice light brown.
When done they must be removed from the frying
pan with a cooking shovel in order that they may not be
broken in lifting, as they become deliciously tender in pro-
cess of frying.
Serve upon a flat china fruit plate and with fine sugar
if desired.
SOUFFLES.
Potato Souffle. — Four large potatoes, one ounce of
butter, one-half gill of milk, one-half teaspoonf ul of white
pepper, one-half teaspoonful of salt, yolks of three eggs,
whites of four eggs✪ Potato Souffle.
First scrub the potatoes well in cold water and then
POTATO SOUFFLS.
135
put them to bake in a moderate oven for half or three-
quarters of an hour which may be determined by testing
the potatoes with a skewer, removing them from the oven
when it will readily pierce through them.
Cut ofif the tops of the potato when baked and scoop
the flour from them, taking care not to break the skins.
Rub the potati-flour through a sieve to make it perfectly
smooth, and putting the butter into a saucepan, add to it
the milk, pepper and salt and placing the saucepan over
the fire, allow the milk to boil.
When this boils throw into it the potato flour and stir
all well together until the potato becomes hot.
Take the saucepan from the fire and drop in the yt)lks
of the eggs, stirring each one thoroughly together with
the potato mixture before putting in the next, to prevent
curdling.
Put the whites of the eggs upon a plate and whip them
with a knife to a very stiff froth. Mix this into the com-
pound in the saucepan, being careful not to break the froth,
and when this is done fill each of the potato skins two-
thirds full of this mixture, place them upright in a baking-
tin and bake them in a quick oven from seven to ten
minutes.
Page 60 · 3 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
When done drain them for a moment upon a sheet of kitchen paper, and arranging them in a circle upon a flat dish, sprinkle the sugar thickly over them and serve.
Note — Sugar should never be put into any kind of batter as it tends to render it heavy. It is better to use it as with these fritters, by sprinkling over when the dish is ready for serving.
Corn Fritters. — Four ears of boiled com, four ounces of flour, one gill of milk, two eggs, one-half teaspoonful of pepper, one teaspoonful of salt.
First put the flour into a bowl, and dropping in the yolks of eggs, pour over them the milk, and mix the flour in from the sides as the milk is poured over.
When all is smooth, season with the pepper and salt, whip the whites of egg to a stiff froth and mix this with the batter very lightly.
Cut the corn from the cob and stir it into the batter, dipping the mixture from the bowl in large spoonfuls drop them into hot clarified fat or lard and fry until
134 SOUFFLES.
thoroughly brown, turning them constantly meantime that they may brown evenly. Serve in a flat vegetable dish upon a hot napkin, having drained them for a moment upon a sheet of kitchen paper after removing them from ' the frying pan.
Banana Fritters. — Four bananas, three ounces of flour, one dessert spoonful of salad oil, one gill of tepid water, white of one egg.
Put the flour into a bowl, pour into the centre of it the salad oil and add by degrees the water, mixing the flour in from the sides as the water is poured over.
Whip the white of egg to a stiff froth and stir it together with the mixture in the bowl very lightly. Take the skin from the bananas and split them into halves.
Melt in a frying pan three ounces of butter and when the blue smoke arises therefrom dip the slices of banana into the batter and placing them with the flat side downward into the frying pan baste them with the hot butter over the rounded sides until done to a nice light brown.
When done they must be removed from the frying pan with a cooking shovel in order that they may not be broken in lifting, as they become deliciously tender in process of frying.
Serve upon a flat china fruit plate and with fine sugar if desired.
SOUFFLES.
Potato Souffle. — Four large potatoes, one ounce of butter, one-half gill of milk, one-half teaspoonful of white pepper, one-half teaspoonful of salt, yolks of three eggs, whites of four eggs.
First scrub the potatoes well in cold water and then
POTATO SOUFFLS.
put them to bake in a moderate oven for half or threequarters of an hour which may be determined by testing the potatoes with a skewer, removing them from the oven when it will readily pierce through them.
Cut ofif the tops of the potato when baked and scoop the flour from them, taking care not to break the skins. Rub the potati-flour through a sieve to make it perfectly smooth, and putting the butter into a saucepan, add to it the milk, pepper and salt and placing the saucepan over the fire, allow the milk to boil.
When this boils throw into it the potato flour and stir all well together until the potato becomes hot.
Take the saucepan from the fire and drop in the yt)lks of the eggs, stirring each one thoroughly together with the potato mixture before putting in the next, to prevent curdling.
Put the whites of the eggs upon a plate and whip them with a knife to a very stiff froth. Mix this into the compound in the saucepan, being careful not to break the froth, and when this is done fill each of the potato skins twothirds full of this mixture, place them upright in a bakingtin and bake them in a quick oven from seven to ten minutes.
Records on this page
Corn FrittersBanana FrittersPotato Souffle