Corn Fritters
From The royal baker and pastry cook, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 18. The excerpt below is the record exactly as published.
Corn Fritters. — To 1 pint scraped com add ^ cup milk, cup flour, 1 tablespoon melted butter, 2 beaten eggs, 1 teaspoon salt, tea- spoon pepper, 1 teaspoon Royal Baking Pow- der. Beat well, and fry in small spoonfuls as directed. Clam Fritters. — Wash and dry 25 good- sized clams or 2 strings soft-shell clams, dis- carding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed. Oyster Fritters. — Substitute oysters for clams as in above receipt. Pineapple Fritters — Sprinkie half -inch slices of fresh pineapple with sugar and sherry ; let stand 1 hour. Dip each into plain fritter batter, drop into deep kettle of smoking hot fat, fry brown. Drain on paper and sprinkle with powdered sugar. Strawberry Fritters. — Crush and sieve fresh berries to make 1 cup pulp. Add 3 beaten eggs, 1 teaspoon sugar, 1 cup flour mixed with 1 teaspoon Royal Baking Powder
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