Aerated Corn Fritters

Ingredients

• a can of corn
• two cupfuls of fresh corn
• one-half cupful cream
• the yolks of two eggs
• the whites
• one cupful of flour
• three teaspoonfuls of sugar
• a tablespoon of oil

Method

1. 1

   Mix corn with cream.

2. 2

   Beat yolks and whites separately, stir in flour, salt, and sugar.

3. 3

   Stir batter thoroughly in open air.

4. 4

   If too thick, add milk.

5. 5

   Drop spoonfuls into hot oil and turn when browned.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 33. The excerpt below is the record exactly as published.

the whites fine and rub the yolks thru a sieve. Do not mix them. Now put on a cup of milk to boil, rub a tablespoonful of cornstarch with a tablespoonful of olive oil and add to the boiling milk; then add the chopped whites, a little salt and a dash of cayenne pepper. Have ready a half dozen squares of toasted salt-rising bread on a platter, pour the mixture over the toast in a thin layer, then a layer of the prepared yolks, then the remainder of the whites and lastly the rest 62 of the yolks. Serve on lettuce leaves, garnished with pars- ley. Mushrooms, with lemon or asparagus and tomatoes, combine well with this dish. SCRAMBLED EGGS. Break six eggs into a bowl; add one pint hot milk and stir quickly. Add small spoonful cocoanut butter and a little salt; cook twenty minutes in double boiler. POACHED EGGS WITH MUSHROOMS. To one can mushrooms placed in saucepan add one-half teaspoonful salt, a dash of cayenne pepper and a few drops lemon juice. Boil ten minutes, take out mushrooms and thicken sauce with a little flour. Pour sauce on platter, lay ten poached eggs around the outside, put mushrooms in center ; serve hot with toast. Garnish with parsley and watercress. APPLE OMELET. Pare and core four large apples. Boil until tender and rub thru sieve; beat smooth while hot and add one table- spoonful cocoanut butter, three tablespoonfuls sugar and one-half teaspoonful ground cinnamon. Whip separately the whites and yolks of four eggs ; add yolks first to the beaten apple, mixing well, then the whites. Pour all into a pudding dish and bake to a delicate brown in a moderate oven. The addition or pinon or pine nut-butter improves flavor. EGG PLANT OMELET. Pare one egg plant and cut in slices ; soak one hour in strong salt water. Take from salt water and put in sauce- pan, adding fresh water, and boil until tender. NEW OMELET. One cupful of fine bread crumbs ; pour over it two-thirds of a cupful of sweet milk; when thoroly moistened, stir until smooth. Add the yolks of two eggs, beating them into the bread and milk one at a time ; add the whites beaten to 63 a stiff froth; bake in a buttered dish in a moderate oven, until well set. The top may be sprinkled with grated cheese, or, for a sweet omelet, a sprinkling of maple sugar is rec- ommended. CHEESE OMELET. Mix to a smooth paste three tablespoonfuls flour v/ith one-half pint milk. Beat together four eggs and one-fourth pound of grated old cheese. Add this to flour and milk, beating briskly for several minutes. May be cooked in individual dishes set in pan of boiling water, or in double boiler; boil thirty minutes. Serve with catsup or tomato sauce. VEGETABLE OMELET. Chop finely together one onion, two heads crisp lettuce, or parsley, and one green pepper, adding a little salt. Mix with four well-beaten eggs and three tablespoonfuls cream. Cook thirty minutes in double boiler or steam cocker. Serve in original dish. SPANISH OMELET. Chop finely one onion, one green pepper, a few strips of red pepper, one tablespoonful each of mushrooms and French peas, one-half tablespoonful of parsley. Mix into four well beaten eggs. Keep it all very cold. Now add three tablespoonfuls of cream. Pour into dish which will set in a large pan of boiling water. Put into hot oven and boil and bake for fifteen minutes. TOMATO SCRAMBLE. Bring two tablespoonfuls of butter to melting point, drop into it a finely chopped onion and when about tender add small bits of two fresh tomatoes (canned may be used) and one teaspoonful of finely chopped parsley. Al- low to simmer for three minutes and then add four well- beaten eggs and two tablespoonfuls of rich cream. Stir slowly for three minutes and serve on lettuce, garnished with endive and radishes. 64 FRITTERS AND PATTIES. BREAD FRITTERS. Take stale bread, toast it in slices after it has first been dipped into cold water. Make a batter of one cupful of flour, one yolk and the white of an Qgg, each well beaten, a pinch of cinnamon, salt and sugar, and one-half cupful of milk. Dip toast into cold water again and then into the batter and drop into hot oil. They will be done in one minute. VEGETABLE FRITTERS. Grind coarse one cupful each of carrots and parsnips and one-half cupful salsify. Boil them for thirty minutes in separate vessels. Pour off water and allow to cool. Now mix them together with one and one-half cupfuls flour and one cupful milk. Salt to taste. Add two tablespoonfuls of oil. Stir into it the yolks and whites of two well-beaten eggs. Fry in hot oil. AERATED CORN FRITTERS. Take a can of corn or two cupfuls of fresh corn and mix into it one-half cupful cream. Beat separately the yolks and whites of two eggs. Stir in one cupful of flour or more, if necessary. Salt to taste and stir in three tea- spoonfuls of sugar with a tablespoon of oil

Cook this with the app: pantry check, scaling, and the assistant.