Canned Corn Fritters

Ingredients

• one tablespoonful of melted butter
• one can of crushed corn
• one cupful of flour
• one teaspoonful of baking powder
• three tablespoonfuls of milk
• salt and white pepper to taste

Method

1. 1

   Mix all ingredients in a bowl, drop spoonfuls on a hot buttered griddle, and brown on both sides.

2. 2

   Serve with chicken.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 197. The excerpt below is the record exactly as published.

Canned corn fritters Egg plant in casserole Lettuce salad French pastry Coffee Omelette Celestine. Prepare an omelet, and before turning on platter fill with a little currant jelly. Sprinkle with powdered sugar, and burn with a hot iron. Cut some lady fingers in two, mix with a little sweetened whipped cream, and place at one end of the omelet. At the other end place some macaroons mixed with sweetened whipped cream. Mutton soup, Kitchener. Put in a casserole three pounds of shin of beef, and a rack of lamb consisting of about six chops. Cover with about a gallon of water, add a little salt, bring to a boil, and skim. Then add two carrots, two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoon- ful of whole black peppers tied in cheese cloth, and one-half pound of large barley. Boil slowly. When the lamb is done remove, cut the chops apart and lay in soup tureen. When the vegetables are done remove the bouquet and the pepper bag ; and cut the leeks, celery, carrots and turnips in small squares. Continue boiling the beef and barley until soft. Then remove the beef, which may be used the following day for an entree dish if desired. Add to the soup two ounces of sweet butter, a glass of dry sherry wine, and the cut vegetables. Test for seasoning; and pour over the chops in the tureen. Sprinkle with chopped parsley. Oysters, Newburg. Put two dozen oysters, with their juice, in a pan. Bring to a boil, drain off the broth, add one cup of cream sauce, boil once, 264 THE HOTEL ST. FRANCIS COOK BOOK then bind with the yolks of four eggs mixed with one-half cup of cream. Season with a little salt and Cayenne pepper, let come nearly to a boil, and add one-half glass of sherry wine. Serve in a chafing dish. Fried chicken, Savoy. Joint two small frying chickens, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming hot melted butter. When done pour a cupful of tomato sauce on a platter, lay the chicken on it, and garnish with asparagus tips a la Hollandaise. Canned corn fritters. One tablespoonful of melted butter, one can of crushed corn, one cupful of flour, one teaspoonful of baking powder, three tablespoonfuls of milk, and salt and white pepper to taste

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