Corn Fritters

Ingredients

• 2 cups grated corn
• 1/2 cup melted butter
• 1/4 cup milk
• 1 teaspoon salt
• 1/4 cup flour
• 1/2 teaspoon pepper
• 2 teaspoons sugar
• 3 eggs well beaten

Method

1. 1

   Mix corn, milk, flour, sugar and salt, add eggs.

2. 2

   Drop by tablespoonfuls on a hot well-greased griddle and cook as griddle cakes until browned on one side; then turn and brown the other side.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 58. The excerpt below is the record exactly as published.

Corn Fritters Cauliflower Salad Peach Cake with Cream Coffee 4 _ ^ TOMATO SOUP (For recipe see Page 40.) FRIED CHICKEN Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Saute in hot Cottolene until richly browned, turning often. Reduce heat, cover and let cook slowly until tender. It may be necessary to add a little moisture (about ]/i cup of hot stock or water). Remove to serving platter and surround with Corn Fritters. Pass Cream Gravy. CREAM GRAVY 34 cup butter. IJ^ cups well-seasoned chicken stock. 1 slice onion. }/2 cup hot cream. 34 cup flour. 3^ teaspoon salt. 3^ teaspoon pepper. Process: Cook butter in a sauce-pan with onion until onion is delicately browned. Remove onion, add flour mixed with sea- sonings; stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly. Add hot cream and beat until smooth and glossy. The color of this sauce is that of Cafe au Lait. 132 52 Sunday Dinners f^^l Fourth Sunday CORN FRITTERS 2 cups grated corn. 3^ cup melted butter. 34 cup milk. 1 teaspoon salt. 13^ cup flour. 3^ teaspoon p>epper. 2 teaspoons sugar. 3 eggs well beaten

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